1 litre vegetable stock
2 cups water
Ground black pepper
Oil for sauteing
Wash and slice the mushrooms.
In a pot, add some oil and cook the mushrooms until soft.
Season with salt and pepper.
Next add the vegetable stock and let it simmer.
Turn the stove to low.
Scoop out the mushroom chunks and place the in a blender or food processor.
Blend until smooth or desired texture is reached.
Return the mushroom mixture to the pot you used to cook them.
Mix with the liquid that’s left in the pot.
If it’s too heavy and thick, add the water in parts until the desired thickness is reached.
Now take the corn starch and mix with water to make a thin consistency mixture.
Add the corn starch mixture to the simmering mushroom gravy and mix well while adding it.
Add the corn starch at a slow pace so you can see if the desired thickness is reached.
Let the gravy simmer for a few minutes then it’s ready.
Please note..I used alot of mushrooms so I could get a hearty mushroom gravy but you can use half the amount of mushrooms for the ingredients given.
Serve over mashed potatoes, roasted vegetables or fries.