1 pound cremini mushrooms, sliced
2 tablespoons puréed roasted garlic
2 tablespoons olive oil
1 cup minced carrots
2 tablespoon granulated onion powder
½ to 1 teaspoon poultry seasoning
Salt & pepper to taste
2 Tablespoons Brandy
½ cup white wine
2 tablespoons Worcestershire sauce
2 to 3 tablespoons flour
2 to 3 sprigs tablespoons fresh thyme
1 to 2 cup vegetable or chicken broth or stock
In a heavy non-stick skillet sauté the carrots in the oil with the onion powder & a pinch of salt until softened
Add the mushrooms and brandy and cover
Cook until mushrooms have softened, for about 5 minutes
In a mason jar all the wine, Worcestershire sauce & flour, shake until flour dissolves
Pour mixture into the mushrooms & stir until it thickens
Add the vegetable broth & bring mixture to a boil, stirring, and simmer for about 2 minutes
Stir in thyme sprigs and season gravy with salt and pepper
Gravy may be made 1 day ahead and chilled, covered
Serve gravy spooned over baked or mashed potatoes and/or steak or chicken.
Makes about 2½ cups