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Export 9 ingredients for grocery delivery
Step 1
In a large skillet over a low heat, gently fry the onions and leeks in the oil, stirring occasionally, until they start to caramelise. (This should take around 30 minutes.)
Step 2
Add the roast garlic to the onions and leeks, mash it a little to break it up, and cook for another minute or so.
Step 3
Stir in the coconut aminos, and allow to evaporate.
Step 4
Turn up the heat, add the mushrooms, paprika, shiitake powder, and sugar. Cook for another 5 mins, stirring all the time.
Step 5
Add the stock.
Step 6
Mix the cornflour with the water to make a paste, and add to the skillet. Keep stirring for a couple of minutes, until the gravy has thickened and just begins to boil.
Step 7
Reduce the heat to low, cover, and simmer for around 20 minutes.
Step 8
Remove from the heat, and blend until smooth.
Step 9
Taste, and season.
Step 10
If not serving immediately, this mushroom gravy can be stored in an airtight jar in the 'fridge for a couple of weeks. It can also be frozen.
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