Mushroom Gravy

This is my go-to gravy recipe for any occasion. It makes a flavorful, savory sauce that is great on stuffing, tofu, potatoes, chicken, turkey, and more!

Ingredients

1/4-1/3 pound mushrooms*

3 T butter, divided

2 T flour

1 c vegetable broth/stock

2 T fresh herbs**

1. Melt 1 tablespoon of the butter in frying pan over medium-high heat. 
2. Slice mushrooms as thinly as possible. If you want a smooth gravy you can mince them. Add mushrooms to pan and cook until quite tender. 
3. Add remaining 2 tablespoons butter. 
4. Once the butter is melted, whisk in the flour until just combined. 
5. Add the vegetable broth and whisk until smooth. 
6. Stir in herbs. Reduce heat to medium and simmer until thickened. 
7. As it thickens, stir occasionally, taste, and adjust spices accordingly. DO NOT add salt unless you have tasted it and truly feel it needs it. Typically vegetable stock is salty enough.
8. Serve warm.
9. Optional: Put the gravy in the blender and pulse for a few seconds to make it smooth. I usually need to add 1/4-1/2 cup of extra stock to thin it when I do this.

*A note on mushrooms. You can certainly use white button mushrooms, but to me they're a little plain-Jane. I like shiitakes or criminis (baby portobellos) for this recipe, but any type of mushroom will work.

**I typically use a combination of sage, rosemary, thyme, and marjoram, but you can use whatever you have on hand. It works well to use the same spices in the gravy as you're using in other recipes being served. Fresh is always preferred to dried. If you do use dried, start with 1 Tablespoon and add more to taste.