Deeply savory and rich, this gravy gets its body from a big pile of browned cremini mushrooms, cooked down until concentrated and deeply caramelized. Onion and garlic build a sweet, aromatic base, while fresh thyme and black pepper keep things earthy and warm. Everything simmers together into a glossy, spoon-coating gravy with that unmistakable clear line when you drag a finger through it — the mark of a properly thickened sauce. It ladles beautifully over mashed potatoes, roasted vegetables, or a hearty grain bowl, and it's a smart pick to have on hand for a wheat free table. A sprinkle of fresh parsley at the end brightens the whole dish before serving.
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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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