Still remember the gravy I made? This one is basically just add mushroom. And if you are vegetarian or vegan or paleo, then use vegetable stocks instead of chicken stocks. Chicken stocks works well for the ketorian.
Always remember to caramelize the onion. Somehow you’ll have better, sweeter, whole flavor without adding sugar.
End product: 2 jars of 500ml & 1 jar or 300ml
Ingredients:
- 150 gr of portabella or shitake or both mushroom (I use the leftover of both), chop them in the food processor or slice them thin.
- 1 onion, or 15 medium shallots. Caramelize it.
- 1 clove of garlic
- Salt
- Black pepper
- 2 tsp ground paprika
- 1 tbsp dry thyme
- 2 tbsp cumin ground (It’s a MUST! Trust me and use this. It’s the great taste that you’ll love.)
- 1500 ml stocks (chicken/ beef/ vegetable)
Note:
When you use vegetable stocks, you need to add 2 tbsp of corn starch diluted in water (just a little) and pour it to the gravy after it’s simmered. Or else, it”ll be too runny. You should also use hand blender to make your gravy thickens.
Instructions:
- Chop garlic in the food processor, followed by onion.
- Add 2 tbsp of frying oil (use vegetable oil/ coconut oil or butter) to the heated pan, and add in the chopped onion and garlic on low medium flame. Caramelize it. It’s the base of great dishes I think. When possible, always caramelize onion and garlic before cooking anything. It replaced sugar and it means healthier.
- Add ground paprika, salt, black pepper, thyme and cumin once the onion is caramelized. Mix it up and leave it that way for around 2 mins.
- Chop mushroom in the food processor. And then add them into the pan. Keep mixing it until you don’t see anymore moisture.
- Pour the stock then simmer it until it goes to half the original liquid.
- Use the hand blender, blend it and then, just strain it. Serve it warm!
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