My blog chums, you may or may not know that occupying a space like this on the internet these days can be a pretty thankless task. Writing that, I feel a great pang of guilt as my cockles are always warmed by lovely comments and my splendid internet pals. I guess what I mean is, as life otherwise marches on relentlessly, sometimes it’s disproportionately amazing when someone emails you out of the blue and offers to send some LIQUID VEGETABLE STOCK and gravy mix to your home address for you to try out. Not only that, pals, but some pretty fancypants wild mushroom glace as well: a wild mushroom reduction with a rich, earthy character (like me!!)
The wonderful folks at Essential Cuisine sent me their three vegan products to try out and boy was I excited about all that salty, savoury goodness.
I’d already tried the mushroom glace (and stock) in a risotto (yummers) when I resolved to use both in something very very mushroomy. I decided to throw together a thick, rich mushroom gravy for Mr J-M and I to pour over our Sunday dinner.
This recipe yields rather a lot of gravy (a few cups’ worth) and so I’d recommend halving this or making arrangements to store leftovers in the freezer. I used two packages of mushrooms as I’d bought both from M&S at a reduced price and they needed using. I also blitzed the mushroom and onion together in my food processor but finely chopping would work just as well.
- 3-4 cups of finely diced/blitzed mushrooms (I used closed cup and button)
- 1 large onion, finely diced/blitzed
- 1 large knob vegan butter (I used Vitalite)
- 4 tbsp plain flour or cornflour
- 1 tbsp dried rosemary
- 1 tsp dried sage (optional)
- 2 bay leaves
- 1 tsp liquid vegetable stock
- 1 tbsp mushroom glace
- 3 cups water (more or less depending on how thick you want the gravy to be)
Sauté the onion and mushroom in the butter until softened and the mushrooms release some of their juices. Add the rosemary and sage. Add the flour and mix well. Add the vegetable stock, mushroom glace, and a little of the water to deglaze the pan. Mix well. Add the remaining water (try adding a little at a time to ensure your desired consistency). Add the bay leaves. Allow to bubble away over a low heat for 10 minutes. Remember to remove the bay leaves before eating!
Friends, I think I may be a liquid stock convert. Have you ever encountered such a handy thing? I am now tempted to blob a wee bit of the savoury goodness into pretty much all my meals. The mushroom glace is a delightful ‘shroomy addition to your risottos, soups, and gravies (gravys?). I feel that it’s not particularly truffly or so mushroomy that that strange breed of people, the fungus-fearing, would turn their noses up at the taste. It isn’t too intense and simply works to add a nice earthy depth to your dinner.
Tell me, friends, are you a mushroom lover or hater? I can’t get enough of those strange, fleshy, spore-bearing fruiting fungi. I am firmly in camp-shroom. ??
Essential Cuisine kindly sent me these items free of charge, but you’d better believe that my mushroom-lovin’ self gave honest opinions right here in this blog post.
For veganism, dog pictures and life ramblings, giz a follow…