- 1oz Extra virgin olive oil
- 1 (8oz) container of sliced Button mushrooms, chopped
- 2 Shallots, minced
- ¼ Cup Flour
- 1 tsp. Dry thyme
- 3 Cups "Better Than Bouillon" No Beef-Beef stock or Strong Vegetable Stock
- Salt and pepper to taste
Heat a medium sauce pan and add half of the Olive Oil.
Before the oil smokes add the mushrooms and shallots. Stir for about 2 minutes over high heat.
Add the remaining oil, the flour, and thyme; stir until a roux forms.
Carefully add the stock and stir.
Hold the gravy at a gentle simmer for 8-10 minutes, stirring regularly, until gravy thickens.