Directions

1. In a medium-sized saucepan, heat olive oil over medium heat. Once it has warmed, add in the mushrooms and onions and cook for about 8 minutes.
2. Add in the garlic and cook for 1-2 minutes.
3. Stir in black pepper, rosemary, thyme, and crushed red pepper flakes to season.
4. Gradually whisk in flour in the flour, stirring continuously until fully incorporated.
5. Pour in 3 cups of vegetable stock, stirring to combine. For a thinner consistency, add the remaining cup of broth.
6. Add in soy sauce and taste the gravy before adding salt. Simmer for another 5 minutes.
7. Turn off the heat and add in Myco10, mixing well to combine. Enjoy warm over potatoes, vegetables or protein of choice.