Melt the butter in a large skillet over medium heat. Watch as it starts to foam, then add the sliced mushrooms. Cook undisturbed for 3–4 minutes until they begin to brown, releasing their rich aroma.

Add the finely chopped onion or shallots and minced garlic to the skillet. Stir occasionally and cook for another 5–6 minutes until the onions are soft and fragrant, turning translucent.

Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1–2 minutes to form a roux, ensuring it’s evenly distributed for a lump-free gravy.

Slowly pour in the vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and let it cook until it thickens, about 4–5 minutes.

Stir in the heavy cream and fresh thyme, mixing well to create a smooth and creamy gravy. Season with salt and black pepper to taste, adjusting as desired.

Finish with fresh parsley if you’re using it. If the gravy is too thick, adjust the consistency by adding a splash of broth or water as needed to reach your preferred texture.

Serve warm over your favorite dishes like mashed potatoes, meat, pasta, or roasted veggies to elevate any meal!