Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 large onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 ½ pounds (680g) mixed mushrooms (cremini, shiitake, oyster), sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 cup (30g) all-purpose flour (or gluten-free all-purpose blend)
  • 4 cups (950ml) vegetable broth (or chicken broth for non-vegetarians)
  • 1/4 cup (60ml) dry sherry or dry white wine (optional, but adds depth)
  • 1/4 cup (60ml) heavy cream (or coconut cream for vegan option)
  • 2 tablespoons (30ml) soy sauce (or tamari for gluten-free)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30g) unsalted butter (optional, for extra richness)
  • 1 tablespoon (15ml) chopped fresh parsley, for garnish

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add sliced mushrooms, thyme, and sage to the skillet. Cook, stirring occasionally, until the mushrooms are softened and have released their moisture, about 10-15 minutes. The mushrooms should be nicely browned.
  3. Sprinkle flour over the mushrooms and cook for 1 minute, stirring constantly, to create a roux. This helps thicken the gravy.
  4. Gradually whisk in the vegetable broth (or chicken broth) and sherry/wine (if using), scraping up any browned bits from the bottom of the pan.
  5. Bring the gravy to a simmer and cook, stirring occasionally, until it has thickened to your desired consistency, about 10-15 minutes.
  6. Stir in heavy cream (or coconut cream), soy sauce (or tamari), and optional butter. Season with salt and pepper to taste.
  7. Garnish with fresh parsley and serve hot.