Vegetarian Mushroom Gravy

• 1/2 package of Gimme Lean sausage-substitute, sliced
• 1-2 tablespoons Canola Oil
• 2 tablespoons butter
• 8-10 medium crimini mushrooms, chopped
• 1 large shallot, minced
• 4 sprigs fresh thyme, plucked and bruised
• 1 1/4 cups mushroom broth
• 3 tablespoons flour
• 1/2 cup half and half
• Kosher salt & freshly milled pepper to taste

1. Pan fry sausage in a large skillet with oil until brown. Remove and set aside. Crumble when cooled.
2. Add butter to the oil in the pan and saute mushrooms and shallot over medium heat until tender. Add thyme and crumbled sausage bits. Allow to cook until sausage is heated through.
3. Mix flour into cold broth, tablespoon by tablespoon, until completely dissolved.
4. Add to pan, along with half and half.
5. Salt and pepper to taste.
6. Bring gravy to a light boil, then reduce flame.
7. Add more broth or half and half to achieve desired consistency and color.
8. Serve hot over more sausage patties and biscuits. I recommend the Cream Biscuits on this site. Or add to a homestyle dinner plate.

sausagesubstitute, canola oil, butter, crimini mushrooms, shallot, thyme, mushroom broth, flour, kosher salt

Taken from www.epicurious.com/recipes/member/views/vegetarian-mushroom-gravy-1274951 (may not work)