Paleo Gravy
25 mins
More effort
serves 4
Preparation Time: 5 mins
Cooking Time: 20 mins
Dan Kirkham
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- 40g Dried Porcini Mushrooms
- 100g Grass fed Butter
- 1 Small Onion Finely Chopped
- 2 Cloves Garlic
- 2 Tbsp Worcestershire Sauce
- 3 Tbsp Balsamic Vinegar
- 50ml Red Wine (optional)
- 1 Tsp Dijon Mustard
- 2 Sprigs Fresh Thyme (sticks removed)
- 1 Sprig Fresh Rosemary (sticks removed)
- 250ml Bone Broth (or 2 organic Kallo Beef Stock Cubes in 250ml Water)
- 1 Tbsp Honey
- WillPowders Collagen
In your willpowders basket
Method
- Saute the onions in the butter until translucent. Add the garlic, Worcestershire sauce, balsamic and cook for a further two to three minutes.
- Add the mushrooms with the water, red wine, mustard, herbs, bone broth or stock, collagen and honey and simmer for around 20 minutes.
- Transfer the mix to a blender and blitz until smooth.
- Put the mix through a sieve to get rid of any lumps and you should have a perfect gravy consistency. If you want to make it a bit thicker, just put it back on the heat and simmer until you have reached the required consistency
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