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!
7 tablespoons Spring Hill butter or oil
1/2 pound crimini mushrooms, sliced or 1&1/2 ounces dried, reconstituted in hot water for 30 minutes
3 large shallots (about a cup), minced from Schaner Farm
1/4 cup flour
3 cups vegetable broth or water from reconstituting dried mushrooms
1 tablespoon soy sauce (both for taste and color)
freshly ground black pepper
Melt 2 tablespoons of butter in a large sauté pan on medium-high heat. Add mushrooms and brown, then set aside.
Melt 2 tablespoons butter in the pan and lightly caramelize the shallots on medium-low heat. Add the remaining butter and melt. Add the flour 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 thick. Season with soy sauce and pepper to