Step 1

Heat the olive oil or butter in a large saucepan or skillet over medium heat. Add the shallot or onion, and cook for about 4 minutes, until softened.

Step 2

Add the mushrooms and optional white wine (if using). Cook for 8–10 minutes, stirring occasionally, until the mushrooms are soft and any liquid has reduced.

Step 3

Stir in the garlic and smoked paprika, and cook for 1 minute, until fragrant. Add the tamari and mix well.

Step 4

Pour in the vegetable broth, and bring the mixture to a gentle simmer. Let it simmer uncovered for 10–12 minutes, allowing the flavors to meld and the broth to reduce slightly.

Step 5

While the gravy simmers, prepare the slurry by whisking together the cornstarch or arrowroot starch with 1 tablespoon of water or broth until smooth.

Step 6

Once the gravy has simmered, reduce the heat to medium-low. Stir the slurry into the pan, mixing until well combined. Let the gravy cook for an additional 2–3 minutes, stirring occasionally, until it thickens to your desired consistency.

Step 7

Season the gravy with salt and pepper to taste, and garnish with freshly chopped parsley before serving.