Quick Mushroom Gravy

• 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

Preparation:

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.