Earthy cremini mushrooms get a deep golden sear alongside softened celery and fresh thyme, building a savory base with real depth before the gravy comes together. A quick sprinkle of flour toasted right in the pan thickens things naturally, then a slow pour of broth gets whisked in until every lump disappears and the texture turns silky and rich. A touch of tamari adds a savory backbone, and a simmer on the stove brings it to that perfect spoon-coating consistency. Finished with a scatter of fresh parsley, this gravy ladles beautifully over mashed potatoes, roasted vegetables, or a weeknight plate of grains. It's a comforting, restaurant-worthy sauce that fits neatly into a lactose free spread without missing a beat.
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Heat the olive oil in a large skillet over medium heat until it shimmers. Add the celery and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms release their liquid and that liquid evaporates, leaving the mushrooms lightly browned, about 6–8 minutes.
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