At the same time, heat butter ( or oil) in a large skillet and saute mushrooms and shallot over med-high heat. Saute 7-8 minutes, lowering heat if necessary, stirring occasionally, until mushrooms have fully released their liquid and all this liquid has cooked off.
Lower heat to medium, add garlic and thyme, saute 2 minutes.
Sprinkle the flour over top and stir to combine, cooking and stirring the flour 2 minutes, letting it brown a bit. Here is where the flavor is!
Add 1/2 of the hot broth, whisking and scraping all those flavorful browned-bits. When incorporated, add the remaining broth, stirring to combine Simmer gently on med-low until reduced and thickened, about 5 minutes. Taste for salt, adding some if needed along with pepper.
If using bouillon cubes (to make broth) go lighter than it says on the package. For example, instead of two cubes for two cups water, use 1 cube for 2 cups water.
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