Mushroom Gravy


1/2 small onion

12 oz. mushrooms

3 cups vegetable broth

1/4 cup white wine (or dry sherry)

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/8 tsp. salt

2 Tbsp. flourĀ + 3 Tbsp. water

2 Tbsp. butter (I use Earth Balance)


Finely dice the onion, and thinly slice the mushrooms.

In a skillet over medium heat, saute the onion for 1 minute.

Add mushrooms, salt, and herbs. Saute for 8-10 minutes.

Add white wine and cook about 4 minutes, or until most of the liquid has evaporated.

Add broth, bring to a boil, and cook for 10 minutes.

In a small bowl, whisk together flour and water. Add to skillet and stir.

Return to a boil, reduce heat to low and simmer 2-3 minutes until slightly thickened.

Turn off heat and stir in butter until melted. Salt/pepper to taste if needed.