3 tbsp olive oil
2 cloves garlic, minced
8 oz mushrooms, thinly sliced
2 cups vegetable broth, hot
3 tbsp flour
1 tsp dried sage
dried thyme
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute.
- Add mushrooms and a pinch of salt, and cook until all the mushrooms’ moisture has evaporated, about 5 minutes.
- Stir flour in well, and cook for 2 minutes.
- Stir in hot vegetable broth slowly, mixing well. Add salt, black pepper, sage, and thyme. Simmer for 10 minutes until thickened.