Directions

1In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent.

2Add ¼ cup of the broth to the pan to prevent onion from burning.

3Add mushrooms and cook for 10-12 minutes or until they release their liquid and become tender.

4Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant.

5Meanwhile, in a small bowl, whisk together shoyu, yeast and cornstarch to form a thick paste.

6Add mixture to skillet, whisking constantly to make sure paste dissolves.

7Bring mixture to a boil and cook 1 minute, stirring constantly.

8Add pepper and serve gravy hot.