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!
1
Give the Shiitake mushrooms a quick rinse, pat or shake dry and roughly chop. Save a few nicely sliced ones for the garnish.
2
Slice the garlic finely and then chop or use a garlic crusher to mince.
3
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.
4
Remove from pan and put aside to cool.
5
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.
6
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.
7
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.
