Another Mushroom Gravy

I wanted a slightly lighter, more liquidy, more traditional gravy this year.  Bonus: use oil instead of butter and you've got a nice vegan gravy!  The meat-eaters at the table prefer this gravy to the one someone else made from turkey.  You may want to make a double-batch.

4-6 tablespoons Spring Hill butter or oil
1/2 pound crimini mushrooms, sliced, or even better 1 1/4 ounces dried wild mixed mushrooms, reconstituted in hot water for at least 30 minutes and roughly chopped
3 large shallots (about a cup), minced from Schaner Farm
3 tablespoons flour

a bay leaf

a sprig of thyme
3 cups vegetable broth/water from reconstituting dried mushrooms (bonus: use potato water to help keep the gravy from solidifying when cooled)
a splash of tamari, soy sauce, or bragg's to taste if needed for both for taste and color

a splash of vinegar
freshly ground black pepper

If using fresh mushrooms, melt 2 tablespoons of butter in a large sauté pan on medium-high heat. Add mushrooms and brown, then set aside.

Melt a tablespoon of butter in the pan and lightly caramelize the shallots on medium-low heat.  Add the remaining butter and melt.  Add the flour, bay leaf, and thyme, and cook for 3-4 minutes, whisking frequently. Whisk in the broth, so as not to have any lumps.  Add in the mushrooms and simmer 6-8 minutes until it thickens. Season to taste.

Makes about 4 cups.