Deeply browned cremini mushrooms are the backbone of this gravy, softened onion and garlic building out the savory base before a sprinkle of flour brings everything together into a silky, clinging sauce. Beef broth gets whisked in slowly to keep things lump-free, and a few minutes of steady simmering coats every drop with that deep, restaurant-style richness. Fresh thyme adds an earthy note underneath, while a scatter of parsley right before serving keeps the finished gravy looking bright and fresh. It ladles beautifully over mashed potatoes, roasted vegetables, or a weeknight meatloaf, and it's a solid pick to keep on hand for a soy free table.
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Melt the butter in a large skillet over medium-high heat until the foam subsides. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and continue cooking until the mushrooms are deeply browned and any released liquid has evaporated, about 4–5 minutes more.
Reduce the heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and thyme and cook, stirring constantly, until fragrant, about 1 minute.
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