(Ps, yes I can spell Gravy)
2 cups vegetable broth
1 medium onion, sliced thinly
1/4 cup flour (or 1/3 cup for thicker gravy)
2 Tbsp olive oil
10 oz cremini mushrooms, thinly sliced (about 4 cups)
3 cloves garlic, minced
1 tsp thyme
1/2 tsp sage
1/4 tsp salt
fresh black pepper (several dashes)
1/4 cup white cooking wine
Mix the flour into the vegetable broth until dissolved and set aside
Preheat a large nonstick pan over medium heat. Saute the onion in the oil for about 5 minutes, until translucent. Add the mushrooms and saute 5 more minutes, until mushrooms are tender.
Add the garlic, thyme, sage, salt and pepper. Saute for another minute. Add the wine and turn the heat up to bring to a simmer. Let simmer for about a minute then lower the heat and add the flour vegetable broth mixture. Stir constantly until thickened, about 5 minutes.