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Chestnut and mushroom gravy with date molasses

Velvety chestnut and mushroom gravy with deep, sweet date molasses
Savory, earthy, and spoon-coating, silky from start to finish
Warm comfort in every bite, rich enough for any meal

side dish ⏱ 50 min 90 kcal / portion 11.0 g carbs / portion (estimated) vegetarian glutensoy 🔗 Original source

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Chestnut and mushroom gravy with date molasses
v5 · rb0e705f985 20260727Z1751 320 g onion 250 g chestnut mushroom 180 g chestnut 3 pieces garlic 1 tbsp plain flour pulse the onions in a food processor until roughly chopped pulse the chestnut mushrooms until very roughly chopped roughly crumble the chestnuts 🌀 add the garlic to the bowl and mix ⏳ ⏱ 30 min soak the porcini mushrooms in hot water 🔪 drain the porcini mushrooms and reserve the soaked liquid 🌀 pulse and combine the onions, mushrooms, chestnuts, garlic, and drained porcini 🍳 ⏱ 20 min sauté the sauté base with olive oil and thyme until nicely browned pick out and discard the thyme stems 🍳 ⏱ 2 min stir in the flour and cook 🌀 stir in the vegetable stock, reserved mushroom stock, soy sauce, and date molasses 🍳 ⏱ 7-9 min reduce and cook until thickened to your liking 🍽 serve hot Chestnut Mushroom Gravy 🎉 20 g dried porcini mushroom 300 ml hot water 120 ml olive oil 5 g thyme 500 ml vegetable stock 2 tbsp soy sauce 2 tsp date molasses dried porcini mushroom, hot water olive oil, thyme plain flour vegetable stock, soy sauce, date molasses
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Preparation steps

  1. pulse the onions in a food processor until roughly chopped
  2. pulse the chestnut mushrooms until very roughly chopped
  3. roughly crumble the chestnuts
  4. add the garlic to the bowl and mix
  5. soak the porcini mushrooms in hot water for at least 30 minutes
  6. drain the porcini mushrooms and reserve the soaked liquid
  7. pulse and combine the onions, mushrooms, chestnuts, garlic, and drained porcini
  8. sauté the sauté base with olive oil and thyme until nicely browned 20 minutes
  9. pick out and discard the thyme stems
  10. stir in the flour and cook for 2 minutes
  11. stir in the vegetable stock, reserved mushroom stock, soy sauce, and date molasses
  12. reduce and cook for another 7-9 minutes until thickened to your liking
  13. serve hot

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