Creme Fraiche Mushroom Gravy

• 1 Tbs. safflower oil
• 1/2 cup finely chopped onion
• 3 cloves garlic, minced (1 Tbs.)
• 6 cups sliced stemmed cremini mushrooms (1 lb.)
• 1 pinch salt
• 1 pinch freshly ground black pepper
• 2 Tbs. brandy, optional
• 2 Tbs. all-purpose flour
• 1 1/2 cups Rich Vegetable Broth or low-sodium vegetable broth
• 2 Tbs. creme fraiche
• 18 tsp. ground allspice
• Finely chopped fresh Italian parsley, for garnish, optional

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add onion and garlic, and stir 30 seconds, or until fragrant.
3. Add mushrooms, and sprinkle with salt and pepper.
4. Saute 12 minutes, or until vegetables are tender and browned and juices have cooked away, leaving skillet dry.
5. Add brandy (if using), and stir 1 minute, or until brandy has completely cooked away.
6. Transfer gravy to serving vessel.
7. Garnish with parsley, if using.

safflower oil, onion, garlic, mushrooms, salt, freshly ground black pepper, brandy, flour, vegetable broth, creme fraiche, ground allspice, fresh italian parsley

Taken from www.vegetariantimes.com/recipe/creme-fraiche-mushroom-gravy/ (may not work)