Mushroom Gravy

Recipe and photo courtesy of Jeanine Donofrio (loveandlemons.com)

• 2 Tbsp extra-virgin olive oil
• ⅓ cup shallot, finely chopped
• 16 oz cremini mushrooms, sliced
• 1½ tsp tamari
• 2 garlic cloves, minced
• 1½ Tbsp fresh thyme leaves
• 1½ tsp rosemary, chopped
• ¼ cup all-purpose flour
• 3 cups vegetable broth
• Sea salt and freshly ground black pepper, to taste

Heat the olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4 minutes, stirring occasionally.

Add the mushrooms; cook until soft, stirring occasionally, about 8 to 10 minutes. Stir in the tamari, garlic, thyme and rosemary. Sprinkle the flour over the mushrooms, then stir for 1 minute.

Add the broth and simmer until thickened, whisking often, about 20 minutes. Season with salt and pepper to taste. Makes 8 servings.