To make a simple mushroom gravy, saute 8 ounces of sliced cremini mushrooms with 1 chopped shallot until soft and golden. Add in 3/4 cup chicken stock and simmer for five minutes. Remove from heat and stir in 1 tablespoon of butter and 1 tablespoon of finely chopped herbs.
To make a vegan mushroom gravy, saute 1 large chopped onion over medium heat until translucent in color. Add in 1/4 cup of vegetable stock and 8 ounces of sliced mushrooms. Allow to cook until the mushrooms release their juices. Stir in 1 tablespoon of finely chopped rosemary, 2 tablespoons of finely chopped thyme and 4 cloves of finely chopped garlic. Cook for one minute more.
Pour in 1/4 cup of red wine and cook for one minute, continuously stirring the mixture. Add in 2 cups of vegetable stock and allow the mixture to come to a simmer.
In a small bowl, whisk together 2 tablespoons of reduced sodium tamari, 2 tablespoons of nutritional yeast and 2 tablespoons of corn starch until a thick paste forms. Add paste to the mushroom sauce and whisk until dissolved. Bring to a boil and cook for one minute. Season with salt and pepper to taste.