VEGETARIAN GRAVY

Bayern

vegetarian

sauce & broth

medium

Torben Ebert

INGREDIENTS FOR 4 PERSONS

2 medium-sized, lightly coloured onions
2 cloves of garlic
4 brown mushrooms
2 tbsp sugar
2 teaspoons of oil
1 teaspoon tomato paste
400 ml TOMAMI Bayern (formerly Vegami) Fond (1 part Bayern, 3 parts water) – buy here
75 ml red wine
2 tbsp soy sauce (optional)
80 g butter

INSTRUCTIONS

Peel and roughly cut the onions and garlic. Cut the mushrooms into quarters. Fry in the oil over medium to high heat. Add the tomato paste and sugar and caramelize or allow to turn brown. Deglaze with the red wine and reduce almost completely. Add the TOMAMI Bayern (formerly Vegami) stock and soy sauce and allow to simmer over medium heat for approx. 20 minutes.

Pass the stock through a fine sieve (if you prefer a little structure in the sauce, you can skip this step). Bring the stock to the boil again briefly and stir in the cold butter.
Season to taste with sugar and salt or soy sauce. You can also freeze the sauce and, if you prefer, also thicken the texture with starch.

A recipe by Torben Ebert