This is great gravy to serve with holiday meals. Even meat eaters will love it. The trick is to use a good-quality vegetable stock. Making the stock yourself will ensure its deep savory flavor. This gravy can be made up to five days ahead of serving.
½ cup extra-virgin olive oil
½ small onion, finely chopped (1/2 cup)
1.5 cups of baby Portobello mushrooms, finely chopped.
Optional, add a handful of dried porcinis and a little fresh thyme and rosemary.
½ cup all-purpose flour
4 to 5 cups vegetable stock, preferably homemade, as needed
1 teaspoon soy sauce, more to taste
½ teaspoon kosher salt
¼ teaspoon black pepper
In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes.
Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened.
Season with soy sauce, salt and pepper.
Serve as is, or pass it through a fine mesh strainer.
Thanks to www.cooking.nytimes.com/recipes