VEGETARIAN GRAVY MUSHROOM RECIPES
GRAVY RECIPES | BBC GOOD FOOD
Make one of our simple gravy recipes to take your roast dinner to the next level. Make a rich red wine gravy, a meaty classic or a flavourful veggie version.
Provided by Good Food team
Number Of Ingredients 1
GRAVY RECIPES | BBC GOOD FOOD
Make one of our simple gravy recipes to take your roast dinner to the next level. Make a rich red wine gravy, a meaty classic or a flavourful veggie version.
Provided by Good Food team
Number Of Ingredients 1
More about "vegetarian gravy mushroom recipes"
VEGETARIAN SUNDAY ROAST RECIPES | BBC GOOD FOOD
Sunday roasts don't have to be boring if you're veggie. Try our meat-free alternatives and trimmings that are sure to take pride of place on any dinner table.
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MUSHROOM TOAD IN THE HOLE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 410 calories per serving
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 410 calories per serving
- Preheat the oven to 200°C/400°F/gas 6. Whisk the eggs, 150g of flour, a pinch of sea salt, the milk and 2 tablespoons of water into a smooth batter, then put aside. Peel the mushrooms, saving the peelings. Place the mushrooms cap side down in a large non-stick roasting tray, drizzle with 1 tablespoon of olive oil and season with salt and black pepper. Roast for 30 minutes. Meanwhile, for the gravy, peel the onions and finely slice with the mushroom peelings, then place in a pan on a medium-low heat with 2 tablespoons of oil. Strip in half the rosemary and cook for 15 minutes, or until dark and gnarly, stirring occasionally. Add the porter and 2 tablespoons of red wine vinegar and let it reduce by half, then stir in the remaining flour. Gradually add 700ml of water, stirring regularly, then simmer to the consistency of your liking and season to perfection. Peel and finely slice the garlic, pick the remaining rosemary, then drizzle and rub it all with a little oil. Remove the tray from the oven and put the mushrooms on a plate for a moment. Working quickly but carefully, pour the batter into the tray, sit the mushrooms towards the centre, then sprinkle over the oiled garlic and rosemary. Return to the oven for 25 minutes, or until puffed up and golden. Serve with the gravy.
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VEGETARIAN SUNDAY ROAST RECIPES | BBC GOOD FOOD
Sunday roasts don't have to be boring if you're veggie. Try our meat-free alternatives and trimmings that are sure to take pride of place on any dinner table.
From bbcgoodfood.com
From bbcgoodfood.com
See details
MUSHROOM TOAD IN THE HOLE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 410 calories per serving
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 410 calories per serving
- Preheat the oven to 200°C/400°F/gas 6. Whisk the eggs, 150g of flour, a pinch of sea salt, the milk and 2 tablespoons of water into a smooth batter, then put aside. Peel the mushrooms, saving the peelings. Place the mushrooms cap side down in a large non-stick roasting tray, drizzle with 1 tablespoon of olive oil and season with salt and black pepper. Roast for 30 minutes. Meanwhile, for the gravy, peel the onions and finely slice with the mushroom peelings, then place in a pan on a medium-low heat with 2 tablespoons of oil. Strip in half the rosemary and cook for 15 minutes, or until dark and gnarly, stirring occasionally. Add the porter and 2 tablespoons of red wine vinegar and let it reduce by half, then stir in the remaining flour. Gradually add 700ml of water, stirring regularly, then simmer to the consistency of your liking and season to perfection. Peel and finely slice the garlic, pick the remaining rosemary, then drizzle and rub it all with a little oil. Remove the tray from the oven and put the mushrooms on a plate for a moment. Working quickly but carefully, pour the batter into the tray, sit the mushrooms towards the centre, then sprinkle over the oiled garlic and rosemary. Return to the oven for 25 minutes, or until puffed up and golden. Serve with the gravy.
See details
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