Wild gravy
Servings: 2 people
Equipment
- 1 Sauce pan
- 1 Air fryer / oven or frying pan (For roasting the chicory root)
Ingredients
- 1 tbsp roasted chicory root pieces
- 200 ml boletus cooking liquid (or other mushroom) We used the liquid left over from this recipe: https://chefofnature.com/?p=500
- 100 ml water
- 2 branches ground elder
- 10 gram all purpose flour
- 1 tbsp oil
- 1/2 tsp salt
- 1/2 tsp yarrow powder
- 1/2 tbsp pavement mushroom powder
- 1 tbsp wild garlic powder
- 3 tbsp heavy cream can be vegan
Instructions
- Cut the chicory root in small pieces and roast in an air fryer (200℃), oven or pan until dark brown.
- Add the roasted chicory root, ground elder and mushroom liquid to a sauce pan and boil for 10 minutes. Strain and set aside and let it cool down to room temperature.
- Make a brown roux by combining the oil and all purpose flour in a sauce pan and cook until brown.
- Whisk in the cooled down liquid to the roux. Bring it back to a boil. Lower the heat and let it simmer for 15 minutes.
- The sauce has the right consistency when it sticks to the back of spoon.
- Add the salt, yarrow powder, wild garlic powder and pavement mushroom powder. Finish by adding the heavy cream.
