Makes about 1 ½ cups
3 tablespoons oil
1 shallot, diced*
½ cup of diced cremini mushrooms
Pinch of salt
3 tablespoons flour
¼ teaspoon of each, dried: thyme, rosemary, sage
½ teaspoon black pepper
1 tablespoon braggs
1 ½ cups veggie broth
In a small saucepan, warm up the oil over a medium heat. Add the shallot and let that saute until it looks kinda golden, about 3-5 minutes. Stir in the mushrooms and salt and keep sauteing until the mushrooms release a bunch of liquid and start to shrink down, about another 3 minutes.
Whisk in the flour and herbs until the whole mixture starts to look like chunks of playdough. Let it kinda brown a little like this, like 2 more minutes, then whisk in the black pepper and Braggs. It’s gonna look a little weird right now, don’t stress. Now SLOWLY whisk in the veggie broth, using just a bit at a time so that the sauce stays as smooth as you. *wink*
Once the broth is all added, keep stirring the sauce over a low heat until it starts to thicken up and ya know, look like gravy. This should take another 3 minutes. Once you get it to where you like it taste and see if it needs anything else. Serve right away, best over biscuits but dope on pretty much everything.
*No shallot? Use a ¼ cup of onion instead
We have a biscuit recipe in our first cookbook on page 17 SO GO BAKE UP A BATCH OF DELICIOUSNESS.