This is a luscious gravy that is delicious over mashed potatoes, grains, or served with a vegetarian loaf.

Ingredients:

• Oil spray (avocado, canola or olive)
• 12 ounces mushrooms, sliced about 3-4 cups
• 1 shallot, finely diced (or half an onion)
• 2 cloves garlic, minced or pressed
• 1 tablespoon fresh thyme leaves (or 1 ½ teaspoon dried)
• 3 tablespoons flour
• 2 cups vegetable or mushroom broth or stock, heated
• ½ cup plant-based milk
• 1 -2 tablespoons cognac (or brandy)
• Salt and pepper to taste

Instructions:

1. Spray a large skillet with oil spray and saute mushrooms and shallot over med-high heat for about 8 minutes, stirring occasionally, until mushroom liquid has cooked off.
2. Decrease to medium heat, add garlic and thyme, and saute 2 minutes.
3. Sprinkle the flour over the mushroom mixture, stirring and cooking the flour for 2-3 minutes, letting it brown a bit. Do not worry if it sticks to the pan – the broth will deglaze it.
4. Add 1/2 of the hot broth, scraping up the browned bits and whisking them in. Add the remainder of the broth and milk. Simmer on low heat until reduced and thickened, about 5 minutes.  
5. Add 1 tablespoon of cognac incorporating and heating for one more minute. Taste, adjust seasoning adding salt and pepper and additional cognac if desired.