Active Time

　　15 minutes

　　Total Time

　　1 hour

　　This rich gravy gives a boost of extra flavor to vegetable broth thanks to an earthy thyme-garlic oil and umani-rich cremni mushrooms. Spoon it over #Vegducken, stuffing, or use it as a base for your next veggie pot pie.

　　

Ingredients

3 cups

　　2 garlic cloves

　　1/2 teaspoon thyme leaves

　　2 tablespoons oil

　　2 1/4 teaspoons kosher salt, divided, plus more

　　1/2 teaspoon paprika

　　12 ounces cremini mushrooms, coarsely chopped, divided

　　2 shallots, quartered

　　2 bay leaves

　　4 cups homemade or store-bought low-sodium vegetable broth

　　2 tablespoons all-purpose flour

　　1/2 cup dry white wine

　　1 tablespoon coarsely chopped parsley

　　1/4 teaspoon freshly ground black pepper, plus more

　　

Step 1

Pulse garlic and thyme in a food processor, scraping down sides as necessary. Add oil, 2 tsp. kosher salt, and paprika and continue to pulse until a thick paste forms, about 1 minute. Transfer to a small bowl.

　　

Step 2

Heat 1 Tbsp. garlic-oil mixture in a medium pot over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add broth, bring to a simmer, and cook 30 minutes.

　　

Step 3

Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until nutty brown and thickened, about 8 minutes.

　　

Step 4

Add wine, bring to a simmer, and cook 3 minutes. Add mushroom broth, parsley, 1/4 tsp. pepper, and remaining 1/4 tsp. kosher salt, and return to a simmer. Season to taste.

　　

Do Ahead

Step 5

Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or vegetable broth 1 Tbsp. at a time if needed, until smooth.