Ingredients
>
2 tbsp olive oil
>
1 medium red onion, roughly chopped
>
1 (8 oz) pkg sliced baby bella mushrooms
>
1 (3.5 oz) pkg sliced shiitake mushrooms
>
3 tbsp all-purpose flour
>
2 3/4 cups low-sodium vegetable stock, plus more if needed
>
1 tbsp reduced-sodium soy sauce
>
1/2 tsp fresh thyme leaves, plus more, if desired
Steps
1
In a small skillet on medium-high or 2-qt slow cooker set to saute function, heat the oil. Add the onion and mushrooms. Cook 8-10 min., until onions are translucent and mushrooms have softened, stirring often.
2
Add the flour and cook 1 min., until flour is absorbed, stirring constantly. While whisking, add the vegetable stock, soy sauce, and thyme. Season with salt and pepper. If using a skillet, transfer to 2-qt slow cooker. Cover and cook on low 1 hour, until gravy is thickened. After simmering, add a little more vegetable stock to thin to desired consistency as needed. Add more fresh thyme, if desired.
3
Turn off heat and let cool briefly. Carefully use an immersion blender to purée gravy until smooth. Set to “keep warm” function to serve, or transfer to a gravy boat. To make ahead, cool completely and refrigerate for up to 4 days. To reheat, heat in slow cooker on "keep warm" or low function until warm.
