Ingredients

• Ingredients Units USM Scale 1x2x3x 1/4 cup olive oil or non-dairy butter 1 (16 ounce) package sliced mushrooms (white or baby bellas) 1/4 cup all-purpose flour, or as needed 1 quart (4 cups) mushroom or vegetable broth mineral salt & fresh ground black pepper, to taste 1/2 teaspoons fresh thyme leaves, or to taste (optional)

Preparation

• Instructions Heat oil over medium heat, add mushrooms and season with a pinch of salt. Simmer mushrooms, stirring occasionally, until liquid is almost evaporated, about 15 minutes. Add flour, continue cooking and stirring for about 3 – 5 minutes, at least until the flour has been absorbed and not white anymore. Add 1 cup of broth, stirring/whisking briskly until incorporated and liquid has thickened, there should be no flour lumps, about 5 minutes. Slowly pour in the remaining broth and mix thoroughly. Season with black pepper and thyme. Simmer at a gentle boil over medium-low until thickened, about 20 minutes, stirring often. Gravy will thicken upon standing. Taste for flavor, adding more salt and pepper as needed. Makes about 4 cups. Store leftovers in the refrigerator for up to 5 – 6 days. To freeze, let the gravy cool and store in an airtight container in the freezer for up to 2 months. Let thaw in the refrigerator and reheat in a saucepan, whisking to recombine. NOTES: If you find the gravy isn’t thickening up, mix 1 tablespoon oil with 1 heaping tablespoon flour, mix well until completely blended, add to simmering broth, stirring until dissolved, continue cooking until thickened. I used mushroom gravy when making this recipe which gave it a rich brown color, if using vegetable broth your gravy may be lighter in color. Make this gluten free by using gluten free flour.