GARLIC MUSHROOM Recipe

19 mins
Serves 3
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Directions

  1. 1To a heated pot add the olive oil and onions.
  2. 2To a heated pot add the olive oil and onions.
  3. 3To a heated pot add the olive oil and onions.
  4. 4Fry the onion for 3 to 4 minutes or until soft.
  5. 5Fry the onion for 3 to 4 minutes or until soft.
  6. 6Fry the onion for 3 to 4 minutes or until soft.
  7. 7Add the finely chopped garlic, chili flakes and fry on medium-low heat for about 1 minute or until fragrant. CAREFUL NOT TO BURN THE GARLIC.
  8. 8Add the finely chopped garlic, chili flakes and fry on medium-low heat for about 1 minute or until fragrant. CAREFUL NOT TO BURN THE GARLIC.
  9. 9Add the finely chopped garlic, chili flakes and fry on medium-low heat for about 1 minute or until fragrant. CAREFUL NOT TO BURN THE GARLIC.
  10. 10Add the tomato paste and fry on medium heat for about 1 to 2 minutes to cook out the raw flavour of the tomato paste.
  11. 11Add the tomato paste and fry on medium heat for about 1 to 2 minutes to cook out the raw flavour of the tomato paste.
  12. 12Add the tomato paste and fry on medium heat for about 1 to 2 minutes to cook out the raw flavour of the tomato paste.
  13. 13Now add the chopped mushrooms, salt to taste, fresh thyme and ground black pepper.
  14. 14Now add the chopped mushrooms, salt to taste, fresh thyme and ground black pepper.
  15. 15Now add the chopped mushrooms, salt to taste, fresh thyme and ground black pepper.
  16. 16Fry until the water from the mushrooms has evaporated. It will take about 6 minute or so.
  17. 17Fry until the water from the mushrooms has evaporated. It will take about 6 minute or so.
  18. 18Fry until the water from the mushrooms has evaporated. It will take about 6 minute or so.
  19. 19Add the all purpose flour and fry on medium to medium-low heat (depending on the heat of your stove) for about 2 minutes to get rid of the raw taste of the flour. Be careful not to burn it.
  20. 20Add the all purpose flour and fry on medium to medium-low heat (depending on the heat of your stove) for about 2 minutes to get rid of the raw taste of the flour. Be careful not to burn it.
  21. 21Add the all purpose flour and fry on medium to medium-low heat (depending on the heat of your stove) for about 2 minutes to get rid of the raw taste of the flour. Be careful not to burn it.
  22. 22Add the vegetable broth and stir until all the flour is mixed into the broth this will prevent any flour lumps in the sauce.
  23. 23Add the vegetable broth and stir until all the flour is mixed into the broth this will prevent any flour lumps in the sauce.
  24. 24Add the vegetable broth and stir until all the flour is mixed into the broth this will prevent any flour lumps in the sauce.
  25. 25Bring to a boil.
  26. 26Bring to a boil.
  27. 27Bring to a boil.
  28. 28Then reduce the heat to low, cover the lid and cook for about 5 to 6 minutes.
  29. 29Then reduce the heat to low, cover the lid and cook for about 5 to 6 minutes.
  30. 30Then reduce the heat to low, cover the lid and cook for about 5 to 6 minutes.
  31. 31Open the lid and turn the heat to medium and bring to a boil.
  32. 32Open the lid and turn the heat to medium and bring to a boil.
  33. 33Open the lid and turn the heat to medium and bring to a boil.
  34. 34Add the cream (plant based) and cook for about another 1 minute or to the desired consistency.
  35. 35Add the cream (plant based) and cook for about another 1 minute or to the desired consistency.
  36. 36Add the cream (plant based) and cook for about another 1 minute or to the desired consistency.
  37. 37Turn off the heat and add some freshly ground pepper and finely chopped parsley.
  38. 38Turn off the heat and add some freshly ground pepper and finely chopped parsley.
  39. 39Turn off the heat and add some freshly ground pepper and finely chopped parsley.
  40. 40Mix well.
  41. 41Mix well.
  42. 42Mix well.
  43. 43Cover the lid and let it rest for 1 to 2 minutes before serving.
  44. 44Cover the lid and let it rest for 1 to 2 minutes before serving.
  45. 45Cover the lid and let it rest for 1 to 2 minutes before serving.
  46. 46Serve with rice, pasta, mashed potatoes or crusty bread. Enjoy!
  47. 47Serve with rice, pasta, mashed potatoes or crusty bread. Enjoy!
  48. 48Serve with rice, pasta, mashed potatoes or crusty bread. Enjoy!

Ingredients

  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Olive Oil
  • 100 g Onion - finely chopped
  • 100 g Onion - finely chopped
  • 100 g Onion - finely chopped
  • 20 g Garlic - finely chopped
  • 20 g Garlic - finely chopped
  • 20 g Garlic - finely chopped
  • 0.25 Teaspoon Chili Flakes
  • 0.25 Teaspoon Chili Flakes
  • 0.25 Teaspoon Chili Flakes
  • 0.5 Teaspoon Chili Flakes
  • 0.5 Teaspoon Chili Flakes
  • 0.5 Teaspoon Chili Flakes
  • 1.5 Tablespoon Tomato paste
  • 1.5 Tablespoon Tomato paste
  • 1.5 Tablespoon Tomato paste
  • 450 g White Mushrooms or cremini mushroom (cut in 1/4th inch pieces)
  • 450 g White Mushrooms or cremini mushroom (cut in 1/4th inch pieces)
  • 450 g White Mushrooms or cremini mushroom (cut in 1/4th inch pieces)
  • 460 g White Mushrooms or cremini mushroom (cut in 1/4th inch pieces)
  • 460 g White Mushrooms or cremini mushroom (cut in 1/4th inch pieces)
  • 460 g White Mushrooms or cremini mushroom (cut in 1/4th inch pieces)
  • 0.5 Tsp Salt
  • 0.5 Tsp Salt
  • 0.5 Tsp Salt
  • 0.75 Tsp Salt
  • 0.75 Tsp Salt
  • 0.75 Tsp Salt
  • 1 Tablespoon Fresh Thyme
  • 1 Tablespoon Fresh Thyme
  • 1 Tablespoon Fresh Thyme
  • 1 Teaspoon dried thyme
  • 1 Teaspoon dried thyme
  • 1 Teaspoon dried thyme
  • 1 Teaspoon Italian seasoning
  • 1 Teaspoon Italian seasoning
  • 1 Teaspoon Italian seasoning
  • 0.5 Teaspoon Ground Black Pepper
  • 0.5 Teaspoon Ground Black Pepper
  • 0.5 Teaspoon Ground Black Pepper
  • 12 g All Purpose Flour (Regular or Gluten-free)
  • 12 g All Purpose Flour (Regular or Gluten-free)
  • 12 g All Purpose Flour (Regular or Gluten-free)
  • 175 ml Vegetable Broth
  • 175 ml Vegetable Broth
  • 175 ml Vegetable Broth
  • 0.25 teaspoon Salt
  • 0.25 teaspoon Salt
  • 0.25 teaspoon Salt
  • 0.125 teaspoon Salt
  • 0.125 teaspoon Salt
  • 0.125 teaspoon Salt
  • 3 Tbsp Cream (plant-based)
  • 3 Tbsp Cream (plant-based)
  • 3 Tbsp Cream (plant-based)
  • 1 tablespoon Finely chopped Parsley
  • 1 tablespoon Finely chopped Parsley
  • 1 tablespoon Finely chopped Parsley
  • 0.25 teaspoon Ground Black Pepper (optional)
  • 0.25 teaspoon Ground Black Pepper (optional)
  • 0.25 teaspoon Ground Black Pepper (optional)
  • 225 g Dry Linguine Pasta
  • 225 g Dry Linguine Pasta
  • 225 g Dry Linguine Pasta
  • 0.25 cup parmesan cheese (plant-based)
  • 0.25 cup parmesan cheese (plant-based)
  • 0.25 cup parmesan cheese (plant-based)
  • 0 Ground Black Pepper
  • 0 Ground Black Pepper
  • 0 Ground Black Pepper
  • 0 Olive oil
  • 0 Olive oil
  • 0 Olive oil

Equipment

pot

Tips

  • After adding the Vegetable broth - STIR UNTIL ALL THE FLOUR IS MIXED INTO THE BROTH. This will prevent any flour lumps in the gravy.
  • Every stove is different so adjust/regulate the heat and cooking time accordingly.