Mushroom Gravy

Ingredients:

1 large sweet onion, sliced

3 cloves of Garlic, minced

16 ounces of mushrooms, sliced

1.5-2 cups vegetable broth

2 Tablespoons of low-sodium soy sauce or tamari

2 Tablespoons oat flour or whole wheat flour

½ Teaspoon of Thyme

Ground black pepper, to taste

Directions:

In a small bowl, place 1 cup of the broth, and add to it the soy sauce and the flour and whisk them together. Set aside.

Heat a large pan, over medium-high heat. When the pan is hot enough (water drop test) cook the onion. Allow the onion to brown a little while stirring, adding a splash of the clear broth to the pan if they start to burn. Add the garlic and mushrooms and continue cooking until the mushrooms soften, again adding a little of the clear broth as needed to keep the mixture from burning. Sprinkle in the Thyme. When the mushrooms are softened, stir in the seasoned cup of broth, and continue stirring until the gravy thickens to your liking. Season with pepper to taste. Serve warm.

Notes:

I used a mix of portabella mushrooms and shiitake, but any type of mushrooms will work. Also, some people in my house do not eat onions or garlic, so sometimes I do not add them in to the gravy, and it still tastes really good.