You can use this gravy on meats or vegetables, or even side dishes of rice or noodles. (If you're not making this for a pretty big group, I'd cut the recipe in half.)
Mushroom gravy (makes about 4 cups)
3/4 pound mushrooms, quartered (I like cremini; they make the sauce a nice color because they're dark. Baby bella shrooms would probably work really well, too.)
1/4 cup finely diced onion
1/3 stick unsalted butter
a pinch of dried thyme
white pepper, to taste
1 teaspoon beef bouillon granules or vegetable broth powder
3/4 cup water
1/8 cup cornstarch
2 tablespoons Marsala cooking wine or cheap white wine
1.) Saute the mushrooms and onion in the butter over medium heat until semi-soft.
2.) Sprinkle with thyme and add white pepper and beef bouillon.
3.) Add water and bring to a boil. Reduce heat, add cornstarch and cook until the sauce clings to a metal spoon.
4.) Add wine, stir and cook briefly, then remove from heat.