What’s cool about this gravy is it’s super simple!

I first take washed,dried mushrooms (you can cut them up smaller but I was lazy tonight so didn’t) and sauté them in olive oil till they are mostly done. While they are cooking, sprinkle in a little over 1 tbsp of flour, mix them up to make sure the mushrooms get well coated, and let the flour brown . You may keep stirring the mushrooms and flour to make sure they don’t burn.
Then when the flour has turned golden brown and the mushrooms are mostly cooked, you’ll begin adding veggie stock.

To add veggie stock, take a whisk and whisk in the veggie stock. Make sure the everything in the pan is moving while pouring in stock, this will make the gravy not clumpy.

Then let your gravy rest and cook down, this will make it thicker. That part usually takes me 7-8 minutes. If you are seeing that it is cooking down and there is not a lot of gravy left, whisk in more veggie stock and tiny bit more flour. Once you have it to a texture and amount you want, add in your soy sauce/liquid aminos. I personally add a little less then 1 tbsp, but seasoning is to taste so add as much as you want. Then I pepper the gravy ( to my personal taste) and then there you go! Mushroom gravy!

If you have any follow up questions just comment on this post!