Mushroom Gravy

2 Tbsp butter

Yellow onion diced

2 containers of portobello or crimini (or both) mushrooms

½ cup sherry or marshalls wine 

6 cloves garlic

2 Tbsp fresh thyme 

Up to 2 cups vegetable broth 

Salt & pepper 

For roux: 

4 Tbsp butter

¼ cups flour

Sauté onions in butter until soft. Add garlic and mushrooms and brown, then add fresh thyme. Deglaze the pan with sherry scraping all the brown bits.

In a separate pan on medium heat make a roux with 4 Tbsp butter and ¼ cup flour. Keep stirring you want it to brown, not burn, get it to where it smells like pie crust. 

Add the roux to the mushroom mix and stir until thick. Use vegetable broth to thin out to desired gravy consistency. Add salt to taste.