Deeply savory and rich, this gravy gets its body from onions and garlic sweated down until sweet and soft, then loaded with cremini mushrooms browned until they turn deeply golden and concentrated in flavor. A slow simmer with vegetable broth, fresh thyme, and black pepper brings everything together into a glossy, spoon-coating sauce with real depth. There's no cream, no butter, and no animal products anywhere in the pot — just vegetables, aromatics, and time doing the work. It's naturally free of any added sweeteners too, so the flavor stays purely savory from start to finish. Spoon it over mashed potatoes, roasted vegetables, or a hearty grain bowl for a comforting, from-scratch finish. This one's a genuinely solid pick for an added sugar free table.
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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 it does not brown.
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