We like the subtle mushroom flavor in this gravy.
1 tsp olive oil
2 Tbsp olive oil
2 Tbsp flour (you can use gluten-free oat flour)
1 cup low-sodium vegie broth, plus more if needed
Salt and pepper to taste
Heat 1 tsp olive oil in saucepan over medium heat. Add chopped mushrooms and cook for 6-8 minutes, stirring frequently, until they soften. Remove mushrooms from saucepan and set aside. Add 2 Tbsp olive oil to same saucepan over medium-low heat. Add flour a little at a time and whisk constantly to smooth out any lumps. Once the mixture is bubbly, slowly add the vegie broth, whisking constantly. Simmer for 7-8 minutes, whisking frequently and it will thicken up nicely. Add mushrooms back in and blend entire mixture until smooth. If it’s too thick, stir in a little more broth. Add salt and pepper to taste.