Deeply browned cremini mushrooms are the whole point here, cooked low and slow with diced onion, garlic, and fresh thyme until they turn rich and savory. That base gets whisked into a steady stream of beef broth along with a savory Worcestershire kick, then simmered down until it's glossy and thick enough to coat the back of a spoon. A scatter of fresh parsley at the end keeps it bright and finishes it off like something from a proper Sunday table. It's the kind of deeply flavored, from-scratch gravy that works beautifully over mashed potatoes, roasted vegetables, or a weeknight cut of meat, and it's a solid pick for a wheat free spread.
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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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