150 grams mushrooms (finely chopped)
½ onion (finely chopped)
2 tbsp extra virgin olive oil
3 cups vegetable stock
1 tsp rosemary (chopped)
1 tsp sage (chopped)
1 tsp thyme (chopped)
3 tbsp all-purpose flour
1 tsp black pepper (freshly ground)
Take a small pan and heat it. Add some olive oil and add chopped onions. Saute the onions till they become soft.
Next add the chopped thyme, sage, rosemary, and mushroom and stir for 2 minutes. Season with pepper and salt and cook the mixture for around 5 minutes. Mix some all-purpose flour in water or some vegetable stock and add it to the gravy. Cook again for a minute.
Next, add 3 cups of vegetable stock and combine it well by whisking. Simmer and cook the gravy for approximately 10 minutes. After some time the gravy starts thickening. Once the mixture thickens and flavors meld well, remove from heat. More vegetable stock can be added if you find that the gravy mix is too thick.
Serve delicious and hot mushroom gravy with rice.