Make a simple, delicious mushroom gravy by combining mushrooms, stock, herbs, wine and butter together in a saucepan. Make vegetarian or vegan mushroom gravy with substitute ingredients. Common herbs include sage, thyme and rosemary, which create an aromatic gravy suitable for mashed potatoes, meat or a hearty grain.
In a pan over medium-high heat, sauté 1/2 cup onion in 1 tablespoon olive oil for a minute. Stir in 1 1/2 tablespoons chopped sage, 1/4 teaspoon salt and 8 ounces pre-sliced mushrooms. Sauté the mushrooms for 10 minutes or until they have released their juices and turned brown.
Add 1/4 cup dry sherry and cook until the liquid nearly evaporates. Pour in 3 cups homemade or store-bought chicken stock. Bring the liquid to a boil and simmer until reduced to 2 cups of liquid.
In a small bowl, whisk together 1 1/2 tablespoons flour and 2 tablespoons water until smooth. Whisk in the flour mixture into the mushroom sauce and bring to a boil. Reduce the heat and simmer until the mixture slightly thickens.
Remove the pan from the heat and stir in 2 tablespoons butter until they fully melt. Season with salt and pepper. For a thicker gravy, add in 1 tablespoon flour.