Easy MUSHROOM GRAVY

RECIPE INGREDIENTS LIST: (2 to 3 servings)

3 Tablespoons Olive Oil
65g / 1/2 Cup Onion - finely chopped
1/4 Salt (I have added pink Himalayan Salt)
2 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
230g / 3+1/2 Cup Mushrooms (I have used Cremini mushrooms) - chopped
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Dried Rosemary
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon White Vinegar (I have used white wine vinegar)
1 Tablespoon DARK Soy Sauce ONLY (This is a key ingredient. It adds a depth of flavour and richness to this dish, so I DO NOT recommend substituting it)
20g / 2 Tablespoon All Purpose Flour (Regular or Gluten-free)
575ml / 2+1/2 Cups Vegetable Broth (Low sodium)
Ground Black Pepper to taste (I have added 1/2 Teaspoon)

METHOD:

To a heated pot add the olive oil, onion, 1/4 teaspoon salt and fry until the onion starts to caramelize. Add the finely chopped garlic and fry for a minute or until fragrant. Add the mushrooms, dried thyme, oregano, rosemary, paprika, cayenne, DARK soya Sauce, White vinegar. Fry for about 2 minutes or until the soya sauce has reduced and forms a concentrate.

Then add the all purpose flour and fry on medium to medium-low heat (depending on the heat of your stove) for about 2 minutes or until the flour is nicely toasted to get rid of the raw taste of the flour. Be careful not to burn it.

PLEASE NOTE: IT'S REALLY IMPORTANT THAT THE FLOUR IS TOASTED WELL for a flavourful gravy. Raw flour taste can ruin the flavour of the gravy.

Add the vegetable broth and stir until all the flour is mixed into the broth this will prevent any flour lumps in the gravy. Bring to a vigorous boil. Then reduce the heat to low, cover the lid and cook for about 10 minutes.

Open the lid and turn the heat to medium high and cook for another 2 to 3 minutes or until it reaches a desired consistency. Turn off the heat and add some freshly ground pepper. Mix well. Cover the lid and let it rest for 3 to 4 minutes for the flavours to develop, before serving.