Instructions: Heat the oil in a large saucepan or deep skillet. Add the onion and saute over medium heat about 5 minutes. Stir in the garlic, mushrooms and salt. Saute 5 more minutes, then cover and cook 10 minutes over medium heat. Add the sherry, stir, and cover again. Cook another 10 minutes.

Turn the heat to low. Place the flour in a sifter or strainer and gradually shake it into the pan while stirring constantly. Keep stirring for a minute or two after all the flour is absorbed, to keep the mixture from clumping. Pour in 1 1/2 cups of the vegetable broth, stirring vigorously. Cook over low heat about 5 minutes longer, then remove from heat and taste to adjust salt, if necessary.

If it seems too thick, stir in a little extra broth. Store the gravy in a covered container in the refrigerator or even the freezer. It keeps and reheats very well.

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