Paleo Gravy

• 40g Dried Porcini Mushrooms
• 100g Grass fed Butter
• 1 Small Onion Finely Chopped
• 2 Cloves Garlic
• 2 Tbsp Worcestershire Sauce
• 3 Tbsp Balsamic Vinegar
• 50ml Red Wine (optional)
• 1 Tsp Dijon Mustard
• 2 Sprigs Fresh Thyme (sticks removed)
• 1 Sprig Fresh Rosemary (sticks removed)
• 250ml Bone Broth (or 2 organic Kallo Beef Stock Cubes in 250ml Water)
• 1 Tbsp Honey
• WillPowders Collagen

Step 1

Saute the onions in the butter until translucent. Add the garlic, Worcestershire sauce, balsamic and cook for a further two to three minutes.

Step 2

Add the mushrooms with the water, red wine, mustard, herbs, bone broth or stock, collagen and honey and simmer for around 20 minutes.

Step 3

Transfer the mix to a blender and blitz until smooth.

Step 4

Put the mix through a sieve to get rid of any lumps and you should have a perfect gravy consistency. If you want to make it a bit thicker, just put it back on the heat and simmer until you have reached the required consistency