Instructions

1. In a large skillet over medium heat, melt the butter.
2. Add garlic and sauté for 1 minute or just until soft and fragrant.
3. Add the mushrooms and continue to sauté for 5 minutes or until the mushrooms are soft and dark and most of the moisture they release has evaporated.
4. Reduce heat to medium-low and sprinkle mushrooms with flour. Continue to cook, stirring often, for 3 to 4 minutes or until the flour has turned a golden brown on the bottom of the skillet.
5. Slowly whisk in the vegetable broth. Whisk well to make sure that all of the flour has dissolved off the bottom of the skillet and no lumps remain.
6. Add the thyme leaves, sage, and some freshly cracked pepper. Stir to combine.
7. Bring the mixture to a simmer. Allow the gravy to simmer for 7 to 10 minutes, whisking often, until it is the desired thickness.
8. Season with salt and pepper to taste.
9. Serve hot.