This rich and creamy gravy can also be prepared for the vegetarians or vegans at your table by substituting vegetable broth for the chicken broth – make it both ways! See the Tip for make-ahead directions.
8 Tbsp. Country Crock® Original Spread
1/2 cup all-purpose flour
1 tsp. poultry seasoning
1 tsp. fresh thyme leaves or 1/4 tsp. dried thyme
1 carton (32 oz.) College Inn® Chicken Broth or Stock
1 Tbsp. soy sauce
1/4 tsp. each kosher salt and ground black pepper
1 jar (6 oz.) Del Monte® Sliced Mushrooms, drained
1 to 2 Tbsp. chopped fresh parsley
Melt spread in a large skillet over medium heat; stir in flour and cook 3 to 4 minutes, stirring constantly with a whisk, until flour is light golden brown. Add poultry seasoning and thyme; cook 30 seconds, stirring constantly.
Gradually add broth, whisking to avoid lumps. Stir in soy sauce, salt and pepper.
Add mushrooms and cook over medium-high heat 5 to 8 minutes, whisking frequently, until thick enough to coat the back of a spoon. Season to taste with salt and pepper. Stir in parsley before serving.
To prepare Vegan Mushroom Gravy, use College Inn® Garden Vegetable Broth instead of chicken broth.
Gravy can be made up to 48 hours in advance. Prepare as recipe directs; store in the refrigerator. To rewarm, add 1 to 2 Tbsp. broth to cold gravy in a medium saucepan and heat gradually over medium heat, whisking, until the gravy is warmed through. If too thick, add more broth to reach desired consistency.