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Vickys Mushroom Gravy, Gluten, Dairy, Egg, Soy & Nut-Free
Vickys Mushroom Gravy, Gluten, Dairy, Egg, Soy & Nut-Free

Before you jump to Vickys Mushroom Gravy, Gluten, Dairy, Egg, Soy & Nut-Free recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Conserve Money In The Kitchen.

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A massive amount of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can certainly save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to go as often.

The kitchen by itself offers you many small methods by which energy and money can be saved. It is quite straightforward to live green, all things considered. It’s about being functional, more often than not.

We hope you got benefit from reading it, now let’s go back to vickys mushroom gravy, gluten, dairy, egg, soy & nut-free recipe. To make vickys mushroom gravy, gluten, dairy, egg, soy & nut-free you need 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Vickys Mushroom Gravy, Gluten, Dairy, Egg, Soy & Nut-Free:
  1. Get 3 tbsp olive oil
  2. Get 1 medium onion, finely chopped
  3. Use 450 grams white mushrooms, sliced
  4. Provide 250 ml vegetable stock
  5. Take 70 grams brown rice flour / 50g plain flour
  6. Prepare 60 ml canola oil
  7. Take 300 ml coconut milk
  8. You need 60 ml red wine (I prefer a cabernet for this but you could use beef stock instead)
  9. You need 1/2 tsp lemon pepper
  10. You need 1 pinch nutmeg
  11. Take 1 salt to taste
Instructions to make Vickys Mushroom Gravy, Gluten, Dairy, Egg, Soy & Nut-Free:
  1. Heat 1 tablespoon of olive oil in a frying pan. Add the onion and fry off until softened
  2. Add the mushrooms and 2 tablespoons of the stock and fry a further 5 minutes until the mushrooms are soft and begin to release their juices. Place this mixture in a bowl and set aside
  3. Put the remaining 2 tbsp of olive oil in the frying pan with the flour. Mix together well and slowly add the stock, canola oil and coconut milk, whisking constantly to avoid the mixture going lumpy
  4. Once everything is incorporated add the red wine and the onion/mushroom mixture. Reduce the heat and cook for 15-20 minutes
  5. Season with the salt, pepper & nutmeg. Serve with steak, pasta, vegetables, mashed potato, whatever you like!
  6. If you find the gravy too thick add more stock to reach your preferred consistency. For a smooth gravy, puree it in the pan with a stick blender

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