Chef Dorothy's Comments
A quick way to make an elegant gravy. The Shiitake mushrooms along with the gravy granules pack a real flavor punch. Poured over mash potatoes or grilled vegetables. It would even work well as a replacement for béchamel in lasagna!
- 180g Shiitake mushrooms
1 clove garlic
3 tbsp water
2 tsp Marigold instant gravy granules
1 tbsp olive oil
pinch of sea salt
juice of ½ a lemon
lemon zest (peel) for garnish
Give the Shiitake mushrooms a quick rinse, pat or shake dry and roughly chop. Save a few nicely sliced ones for the garnish.
Slice the garlic finely and then chop or use a garlic crusher to mince.
Heat up the olive oil in the pan and sauté the garlic and mushrooms together for about 4 minutes on medium heat until golden and soft.
Remove from pan and put aside to cool.
Add the rest of the ingredients to the blender and blend. Blend to suit your preference – leave slightly chunky or as smooth as you like! For a thicker gravy, whether smooth or chunky, add more granules.
Now prepare the garnish if you kept some mushrooms. Heat up same pan that you sautéed the mushrooms in and add a tiny splash of oil until very hot (90 seconds is usually enough on a medium heat) but not smoking. Add the mushrooms if you put to just sear on both sides before placing on top of the gravy.
Sprinkle the zested lemon over the gravy. If you fancy a change why not to add chopped herbs of your choice (rosemary works great!) and serve.