Makes 4 cups. Takes 30 minutes.
2 cups vegetable broth
1/4 cup flour (1/3 cup for thicker gravy)
2 tbsp olive oil
1 medium onion, thinly sliced
10 ounces cremini mushrooms, thinly sliced (about 4 cups)
3 cloves garlic, minced
1 tsp thyme
1/2 tsp sage
1/4 tsp salt
Several dashes fresh black pepper
1/4 cup white cooking wine
Mix the flour into the vegetable broth until dissolved and set aside.
Preheat a large non-stick pan over medium heat. Saute the onion in the oil for about 5 minutes, until translucent. Add the mushrooms and saute for 5 more minutes, until the mushrooms are tender.
Add the garlic, thyme, sage, salt and pepper. Saute for another minute. Add the wine and turn the heat up to bring to a simmer. Let simmer for about a minute, then lower the heat and add the flour vegetable broth mixtures.Stir constantly until thickened, about 5 minutes. If not serving immediately, then gently reheat when ready.