Adapted from FOOD52
So creamy & flavorful that everyone will love it. Even the carnivores. And the gluten-free folks.
Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes.
Strain the mushrooms over another bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.
In a medium saucepan, melt the butter. Add the minced shallot; saute for 5 minutes over medium heat until softened.
Add the flour to the butter/shallot mixture, stirring constantly. Cook for 2 minutes.
Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.
Add the reserved mushrooms, soy sauce, cream, sherry & herbs to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency. Season to taste with salt & pepper.
For Gluten-Free Version - Replace all-purpose flour with gluten-free all-purpose flour. Replace reduced-sodium soy sauce with gluten-free reduced-sodium tamari.
For Vegan Version - Replace the butter with olive oil. Replace the cream with additional vegetable stock or broth.
To Prepare Ahead - Make this gravy well ahead of time with one simple adjustment. Follow the instructions up to and including Step #5. Then, add all remaining ingredients except the light cream. The gravy can then be frozen until ready to use with the cream to be added just before serving.