Portabella Mushroom Gravy

• 1 each onions medium size, finely chopped
• 1 tablespoon canola oil
• 2 cloves garlic minced
• 1 1/2 cups mushrooms, portabello chopped cleaned
• 213 cups stock vegetable, low-salt
• 3 tablespoons soy sauce, light
• 1/4 teaspoon thyme
• 18 teaspoon sage crumbled dried
• 1 tablespoon cornstarch
• 2 tablespoons water

1. Heat canola oil in a medium saucepan over medium heat.
2. Add onion and garlic, cook, stirring often, until softened, about 8 minutes.
3. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
4. Add vegetable broth, soy sauce, thyme and sage; simmer for about 15 minutes.
5. Mix cornstarch and water in a small bowl.
6. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.
7. Season with black pepper.
8. Serve hot.

onions, canola oil, garlic, mushrooms, stock vegetable, soy sauce, thyme, sage, cornstarch, water

Taken from recipeland.com/recipe/v/portabella-mushroom-gravy-49938 (may not work)