Onion gravy and mushroom gravy recipes

[onlyMark]

Onion gravy - combine onions and gravy however you prefer.

Mushroom gravy - combine mushrooms and gravy however you prefer.

How do you do it?

[kerouac2]

I confess that I have always used powder out of a package for such things, and very rarely at that.

[bixaorellana]

First, you gotta get gravy.

[onlyMark]

I admit to using the Bisto gravy granules when I don't make it from scratch but I do put a little soy sauce and Worcester sauce in either.

[cheerypeabrain]

Onion purée as a base for a curry gravy

Take 3 huge onions and grate them or chop in a food processor to make a sort of lumpy purée


Garlic clove minced
Nub of ginger minced
Box or jar of pasata
Salt
Sugar
About a tablespoon of mild masala curry powder (I make up my own but there are some excellent ready made ones available)
Teaspoon of paprika
Teaspoon of turmeric

Mix spices with water to make a paste

Heat oil/ghee in a pan
Stir fry garlic and ginger for about a minute
Add the spice paste and stir fry a minute more (don't burn)
Chuck in the onion purée and stir fry gently for about 10 minutes (might need a bit more oil)
Add the pasata (or you could add a tin of tomatoes instead)
Add a bit of water if necessary to give a medium soup consistency
Add sugar and salt to taste
Simmer for 30 - 60 minutes to a fairly thick but still pourable consistency (add water if necessary)

Makes a nice base for meat or vegetable curry-type dishes...obviously play with different spices etc, or add stock...anything that you like. I know that other folk know a LOT more than I do about spices and stuff...but this is how I do it.

[questa]

When I am using the powder gravy for a roast I mix the powder and water and let it stand in a saucepan while the meat cooks. Then I drain off most of the water and replace it with the juices from the meat while the roast is resting. it may need a little more water but just mix to your taste. Result...gravy that is not full of caramel and colours and actually tastes like the juices of meat. (I use an oven bag which catches the juices well.)