Keep the leftovers in a sealed container in the fridge for 3-4 days or in the freezer for about 3-4 months. To reheat the gravy, just transfer it to a saucepan and cook over medium-low heat until it’s hot, whisking frequently. If your gravy is too thick, just add a little bit of liquid.
Some recipes call for cornstarch (or any other kind of starch), but I prefer to use flour, as it’s less processed and this gravy turns out spectacularly good this way.
If you don’t eat gluten, feel free to use any gluten-free flour you have on hand. I’ve made this recipe with brown rice flour and it works really well, but any other kind of gluten-free flour will do.
Feel free to add more or less vegetable stock depending on how thick you want your mushroom gravy to be.
Add any fresh or dried herbs or spices you want to.
Any type of oil will do.
Garlic and onion powder are also good options, especially if you want to save some time.