Mushroom Gravy

This is an very rich full bodied and flavourful vegan gravy that is good with mashed potatoes or anything that is enhanced with a gravy.

Ingredients

2 shallots, minced
4 gloves garlic, minced
4 cups cremini mushrooms, thinly sliced
2 tbsp olive oil
1 tbsp sesame oil
1 tsp braggs
1/4 cup white wine
1 tbsp hoisin sauce
1 tsp worcestershire sauce
1/2 tsp thyme
1 tsp mirin
pepper
1 cup water
1 tsp corn starch

Directions
On medium-high heat saute the shallots and garlic in olive and sesame oil for 2 minutes then add half the mushrooms. The mushrooms should be cooked until they have browned, and using the 1/2 the wine deglaze the pan to lift anything stuck to the pan. This will help form the flavour for the gravy.

Add the remaining mushrooms and stir into mixture. This should give 2 textures of mushrooms in the finished sauce. Let everything in the pan brown but not burn, stir ever couple of minutes and adjust the heat down if necessary. This should take about 10 minutes. Once everything is nice and browned, add the remaining wine and let cook down then add all remaining ingredients without the cornstarch and cook. This should simmer now for 10-20 minutes and thicken slightly.

Mix the cornstarch with cold water and add. Stir in and cook for another 5 - 10 minutes until thickened. If necessary this can remain on low heat for another 30 minutes until the rest of the meal is ready.