Serve this rich vegan mushroom gravy with cauliflower steaks, over mashed potatoes or vegetables, with pan-fried tofu or--if you're not a vegetarian or vegan--with turkey or chicken.
Heat oil in a large skillet over medium-high heat. Add mushrooms, pepper and salt; cook, without stirring, until the mushrooms are golden brown on one side, about 3 minutes. Stir and continue cooking until they've released most of their liquid, 2 to 3 minutes more. Add shallot and cook, stirring, until fragrant, about 1 minute. Reduce heat to medium. Add sherry and cook, stirring, until evaporated, about 1 minute. Sprinkle flour over the mushrooms and stir to coat. Add broth and bring to a boil, stirring. Cook, stirring, until thickened and reduced slightly, 5 to 7 minutes. Stir in thyme.
To make ahead: Refrigerate for up to 4 days. Reheat before serving.
1 fat, 1/2 vegetable
Proof that you don't need meat to make a super-rich tasting gravy. This recipe is perfect for Thanksgiving with vegetarian or vegan friends.