Vegetarian mushroom gravy

2 cloves garlic, crushed

1/2 cup of wine (optional)

1/4 cup chopped fresh parsley or other fresh herbs

Salt or tamari and pepper, to taste

2 cups vegetable stock

2 tablespoons cornstarch

1 tablespoon nutritional yeast

Kitchen Bouquet or Gravy Master (optional)

1. Slice several mushrooms thinly. Chop the remaining very finely.

2. In a heavy saucepan, melt the butter and cook the onion for 10 minutes or until softened.

3. Add garlic, wine, and mushrooms. Cook for 2 to 3 minutes or until the mushrooms release their liquid.

4. Add parsley or herbs, salt or tamari, and pepper.

5. Continue cooking, stirring occasionally, for 5 minutes.

6. Add all but 1/4 cup of the stock. Bring to a boil.

7. In a small bowl, whisk the cornstarch into the 1/4 cup of stock. Add this to the gravy and boil 1 minute.

8. Lower the heat and stir in the yeast and enough Kitchen Bouquet or Gravy Master to make a dark color.

9. Simmer over low heat until ready to serve.

Adapted from Terra Friedrichs