cup mushroom (Shitake/oyster/chanterelle/portabello/button) chopped
small yellow or while onion (minced)
cups vegetable broth
cup white wine (optional)
tablespoons soy sauce or tamari
cup flour or whole-wheat flour
salt and pepper to taste
Step 1) 3/4 cup mushrooms chopped 1 onion minced 1/4 cup butter In a large skillet, melt butter and add onion and mushrooms. Saute for just a minute or two over high heat. Step 2) 2 cup vegetable broth 1/2 cup wine (if used) 2 table spoons soy sauce or tamari Reduce heat to medium and add vegetable broth, wine (if used), and soy sauce Step 3) 1/4 cup flour (or whole wheat flour) Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil and then reduce heat Step 4) 1/2 teaspoon sage 1/2 teaspoon thyme salt & pepper to taste Add seasoning, salt and pepper. Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens.