Add the mushrooms, thyme, bay leaf, and salt and cook, stirring off and on for about 10 minutes, until the mushrooms are tender
Add the sherry, soy sauce, and the water or stock, cover, and bring to a simmer.
Stir the pepper and the dissolved cornstarch into the gravy and cook, stirring constantly, until the gravy is clear and thickened.
Remove from the heat and discard the bay leaf.
Add salt or additional soy sauce to taste and serve right away.
Notes
PER 5-OUNCE SERVING: 65 CALORIES, 1.6 G PROTEIN, 2.6 G FAT, 8.2 G CARBOHYDRATES, 0.6 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 292.7 MG SODIUM, 1.2 G TOTAL DIETARY FIBER
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at https://moosewoodcooks.com/2012/11/mushroom-gravy/