INGREDIENTS

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion , finely chopped
  • 2 garlic cloves , minced
  • 1 1/2 cups chopped cleaned portabella mushrooms or shiitake mushrooms
  • 2 1/4 cups vegetable broth
  • 3 tablespoons tamari or reduced sodium soy sauce
  • 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon crumbled dried sage
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • fresh ground pepper

DIRECTIONS

  1. 1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
  2. 2. Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.