Wild Mushroom Gravy

Mushrooms in photo (left to right) Shitake, White Clamshell, Brown Clamshell, Bluefoot Chantrelle, Yellow Chantrelle, Hen of the Woods, & Cremini

1 minced shallot
1-2 cloves minced garlic
2T olive oil
½ lb mushroom variety
2 c vegetable or mushroom stock
2 T Tamari or soy sauce
¼ c dry white wine
½ t dry oregano or 1t fresh
2 T arrowroot powder
salt and  pepper

Heat the olive oil in a pan, then add the shallots. Once they are soft add the garlic & cook for an additional minute. At this point, add your chopped mushrooms and sauté them until soft. Add the white wine, and stir, about 30seconds or so later add the Tamari & vegetable stock. Bring the contents to a low simmer, then make a slurry with the arrowroot. If you don’t make a slurry, and just sprinkle the arrowroot in, it will clump. So whisk 1T water into the powder, then whisk it into the pan. Keep whisking until it begins to thicken up. If it is too thick, add more stock. If it is too thin, make another slurry. Add the oregano and season with salt & pepper.