Step 1

Finely dice onion. Slice mushrooms.

Step 2

In a skillet over medium-high heat, sauté onion for 2-3 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)

Step 3

Add mushrooms. Sauté for 8 minutes or until softened.

Step 4

Meanwhile, finely chop fresh thyme and set aside.

Step 5

When onions are translucent, add garlic powder and dried oregano. Stir.

Step 6

Then sprinkle flour on top. Stir and cook for 1 minute.

Step 7

Slowly pour in 2 1/2 cups broth (a little at a time) whisking well until flour clumps are gone. Add fresh thyme and tamari.

Step 8

Bring to a light boil, then reduce heat and simmer for 8-10 minutes or until slightly thickened. Adjust flavors if desired (more herbs, tamari, salt/pepper, etc.)