This rich, savory gravy starts with onions and garlic softened in olive oil, then builds real depth from cremini mushrooms cooked down until browned and deeply savory. The mushrooms release their liquid and concentrate into a deeply umami base, which gets thickened into a silky, spoon-coating gravy with a slow-poured stream of vegetable broth. A little fresh thyme and black pepper round out the flavor, while a finishing sprinkle of parsley adds a pop of brightness right before serving. It's the kind of vegetable-forward, olive oil-based sauce that fits naturally into a Mediterranean way of cooking, whether you're spooning it over roasted vegetables, grains, or mashed potatoes. Simple pantry staples and one skillet are all it takes to get a glossy, restaurant-worthy gravy on the 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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