Portabella Gravy

• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups chopped cleaned portabella mushrooms or 1 1/2 cups shiitake mushrooms
• 2 1/4 cups vegetable broth
• 3 tablespoons tamari or 3 tablespoons reduced sodium soy sauce
• 1/4 teaspoon dried thyme leaves
• 1/8 teaspoon crumbled dried sage
• 1 tablespoon cornstarch
• 2 tablespoons water
• fresh ground pepper

1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
2. Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.

extra virgin olive oil, onion, garlic, portabella mushrooms, vegetable broth, soy sauce, thyme, sage, cornstarch, water, fresh ground pepper

Taken from www.food.com/recipe/portabella-gravy-266206 (may not work)