Vickys Mushroom Gravy, Gluten, Dairy, Egg & Soy-Free

• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 450 grams mushrooms, sliced
• 250 ml vegetable stock
• 70 grams brown rice flour
• 60 ml canola oil
• 300 ml coconut milk
• 60 ml red wine (I prefer cabernet for this)
• 1/2 tsp lemon pepper
• 1 pinch nutmeg
• 1 salt to taste

1. Heat 1 tablespoon of olive oil in a frying pan.
2. Add the onion and fry off until softened
3. Add the mushrooms and 2 tablespoons of the stock and fry a further 5 minutes until the mushrooms are soft and begin to release their juices.
4. Place this mixture in a bowl and set aside
5. Put the remaining 2 tbsp of olive oil in the frying pan with the flour.
6. Mix together well and slowly add the stock, canola oil and coconut milk, whisking constantly to avoid the mixture going lumpy
7. Once everything is incorporated add the red wine and the onion/mushroom mixture.
8. Reduce the heat and cook for 15-20 minutes
9. Season with the salt, pepper & nutmeg.
10. Serve with steak, pasta, vegetables, mashed potato, whatever you like!
11. If you find the gravy too thick add more stock to reach your preferred consistency

olive oil, onion, mushrooms, vegetable stock, brown rice flour, canola oil, coconut milk, red wine, lemon pepper, nutmeg, salt

Taken from cookpad.com/us/recipes/345725-vickys-mushroom-gravy-gluten-dairy-egg-soy-free (may not work)