Mushroom Gravy

Add the onions, and saute for about 3 minutes, or until beginning to soften and they're fragrant.

Add the sliced mushrooms, and saute for about 8 to 10 minutes, or until softened, stir very frequently.

Add the garlic, soy sauce, herbs, and cook for 1 minute; stir constantly so you don't burn the garlic.

Evenly sprinkle the flour over the top, stir to toss and coat with the mushrooms, and cook for 1 minute. Tips - In essence, you are making a roux in this step, which means you are using butter + flour to create a thickening agent, and as the gravy simmers in the next step, the roux will help it to thicken, so it's very important not to shortcut this step. Also, don't shortcut it because you don't want to add the broth until the flour cooks a bit, otherwise you'll have the terrible taste of raw flour in your finished gravy.

Reduce the heat to medium-low or low, add the broth slowly, and whisk constantly while you're adding it. Tip - This prevents the finished gravy from being lumpy so make sure to whisk.

Allow the gravy to simmer uncovered for about 15 to 20 minutes, or until desired consistency has been achieved. Tips - Make sure to stir or whisk very frequently as the gravy simmers to make sure it's cooking evenly, and nothing is sticking at the bottom of the skillet. It's helpful to sometimes run a rubber-tipped spatula around the base of the pan, like you're scraping a bowl, to ensure you've gotten everything.

Taste the gravy and add the salt, pepper, stir to combine, and add additional S & P to taste, if desired. Or perhaps extra herbs or spices, as desired, before serving over or alongside your favorite entrees or sides - see blog post for tons of recipe ideas!

Extra gravy will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat leftover gravy (from room temp if possible) gently over a small saucepan or in the microwave.