Mushroom Gravy

Meat gravies get their body from drippings; this one gets it from mushrooms browned hard enough to leave a crust on the pan.

Nutritional yeast and soy sauce supply the savour, and a splash of vinegar at the end keeps it from tasting heavy.

Gravy is a roux and a stock, and every good one is really an argument about how brown to let the roux go.

This one goes dark, because the mushrooms can take it.