This silky mushroom gravy leans on olive oil, garlic, and a hearty pile of cremini mushrooms for deep, savory flavor without any heaviness. Ginger and turmeric add a warm, earthy undertone, while a splash of coconut aminos and a good simmer in broth build layers of umami richness. Arrowroot starch whisked into cold water gives the gravy its silky, spoon-coating texture, and a touch of apple cider vinegar at the end brightens the whole pot. It's plant-forward, olive-oil driven, and built on real vegetables and herbs rather than heavy cream or butter, which makes it an easy, natural fit for a Mediterranean-style table. Spoon it over roasted vegetables, whole grains, or a simple piece of grilled fish and dinner is basically done.
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Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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