Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 1 tsp/5g)
  • 500g mixed mushrooms (such as cremini, shiitake, oyster), sliced (about 1.1 lbs)
  • 2 tbsp all-purpose flour (25g)
  • 500ml vegetable broth (2 cups)
  • 125ml heavy cream (½ cup) (or plant-based cream alternative)
  • 1 tbsp soy sauce (15 ml) (or tamari for gluten-free)
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp chopped fresh parsley, for garnish (optional)
  • 2 tbsp unsalted butter (28g)

Instructions:

  1. Heat olive oil in a large skillet. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Add mushrooms to the skillet. Cook until softened and browned, releasing their moisture.
  3. Melt butter in the skillet. Sprinkle flour over the mushrooms and butter. Cook, stirring constantly, to create a roux, about 1 minute.
  4. Gradually whisk in the vegetable broth, scraping up any browned bits from the bottom of the pan.
  5. Add soy sauce and thyme. Bring to a simmer, then reduce heat and cook until the gravy has thickened to your desired consistency, stirring occasionally.
  6. Stir in the heavy cream (or plant-based alternative). Season with salt and pepper to taste.
  7. Garnish with fresh parsley (if using). Serve hot.