Mushroom gravy

Classic, savory gravy that goes great anywhere gravy is called for.

This is a great opportunity to showcase your homemade veggie broth, though the premade kind is also fine (and it's what I use).

Ingredients

4 cups vegetable broth
1/2 cup all purpose flour

2 tbsp nutritional yeast
1 yellow onion, diced small
2 tbsp olive oil
16 oz brown mushrooms, diced small
4 cloves garlic, minced
2 tsp dried thyme (or 2 tbsp fresh)
1 tsp dried sage (or 1 tbsp fresh)

1 tsp dried rosemary (or 1 tbsp fresh)

1/2 tsp salt
Fresh black pepper
1/2 cup dry white wine, like a chardonnay

Directions

In a bowl, whisk together the flour and half the vegetable broth. Once smooth, whisk in the remaining vegetable broth.

Preheat a 2 quart pot over medium heat. Saute the onions in the oil for 5 minutes or until translucent, and then add the mushrooms, garlic, thyme, sage, rosemary, salt and pepper, sauteing for 5 minutes more.

Add the wine, turn it up to boil, and reduce the wine for three minutes. Add the vegetable broth mixture, bring to a boil, cover, reduce heat, and simmer for 20 minutes, stirring often.

Add salt and pepper to taste. Serve.