Servings: 4

8-12 oz mushrooms (1/2 diced, 1/2 sliced) - your choice 8 to 12 oz mushrooms (½ diced, ½ sliced) - your choice
1/4 cup water/veggie stock ¼ cup water/veggie stock
2 cloves garlic, minced 2 cloves garlic, minced
1 tsp thyme, dried 1 tsp thyme, dried
pepper to taste pepper to taste
2 Tbl low sodium soy sauce, tamari or Bragg's liquid aminos 2 Tbl low sodium soy sauce, tamari or Bragg's liquid aminos
2-3 Tbl nutritional yeast, to taste 2 to 3 Tbl nutritional yeast, to taste
1-3 tsp Italian seasoning or 1 tsp each oregano, parsley, basil 1 to 3 tsp Italian seasoning or 1 tsp each oregano, parsley, basil
1 tsp garlic powder 1 tsp garlic powder
1/2 tsp smoked paprika ½ tsp smoked paprika
2 Tbl cornstarch or arrowroot powder or 2 Tbl tapioca powder 2 Tbl cornstarch or arrowroot powder or 2 Tbl tapioca powder
1 cup water or stock 1 cup water or stock

Heat water/stock in medium saucepan or skillet. Add mushrooms & cook until soft. Stir frequently.
Combine 1 cup water/stock with the cornstarch/arrowroot or tapioca powder and stir well. Set aside.
Mix all the dry seasonings together and set aside.
Add the garlic and saute for 30 seconds.
Add the seasoning mixture and the soy sauce/aminos/tamari to the pan. Mix well.
Stir the tapioca/etc mixture and slowly add it to the pan. Stir until the gravy has thickened . Add water to thin if desired.

Freeze leftover gravy up to 6 months. Add a little water when reheating, to achieve a smooth consistency.  Freeze leftover gravy up to 6 months. Add a little water when reheating, to achieve a smooth consistency.