QUOTE(Listener @ Jan 8 2012, 05:20 PM)
QUOTE(corenfa @ Jan 8 2012, 03:00 PM)
QUOTE(barry-clari @ Jan 8 2012, 02:49 PM)
QUOTE(corenfa @ Jan 8 2012, 02:48 PM)
roasted vegetables with onion and mushroom gravy
Right, that's it! It's dinner time...
Sounds good to me... it's Sunday so it's eat-when-I'm-hungry time.
any chance of the recipe for the gravy? (or do you just make it up as you go along)
Happy to tell you how I did it today, but it isn't the same every time
1. Food-process or chop ten onions (obviously, adjust everything to quantity of how much gravy you want)
2. Soak a handful of dried wild mushrooms in hot water, I presume you could also use undried unwild mushrooms but I had a handful of old dried wild mushrooms to use up. Food process the mushrooms if you want it smooth (that's what I did today)
3. Fry the onions over low heat for a long time until they're brown and melty
4. Dissolve a couple of mushroom stock cubes, beef stock, vegetable stock, whatever, in a litre of water
5. Combine a spoonful of French mustard with some honey and balsamic vinegar or red currant jelly or really anything that will make it a bit sweet and a bit sour.
6. Mix everything up and let it boil for ten minutes or so. "Or so" may be longer if you want thicker gravy.
7. Thicken it either with arrowroot or a roux of fat and flour. I used arrowroot today because I wanted to be that bit healthier. I wanted to thicken it mostly with the onions.
8. Season with salt, pepper, more mustard, more honey, etc etc.
9. For extra graviness, scrape all the bits from the roasting pan in. Today it was just roast vegetable bits