Heat a cast iron or other large skillet (at least 2 inches deep) over medium heat and add olive oil. Once hot, add grated shallots and cook for 4-5 minutes, until slightly golden. Add mushrooms and salt and let sit for 2 minutes undisturbed, then stir the entire mixture together. Add thyme/herb and garlic, stirring once more. Let the mushrooms and shallots take on color for about 1-2 more minutes, then deglaze the pan by adding soy sauce and balsamic vinegars. Stir to combine and add ½ teaspoon salt.

Carefully add your vegetable broth and bring the mixture to a moderate boil. Reduce heat to a simmer and let cook for around 5 minutes, to let flavors meld and have the mixture thicken slightly. Add optional nutritional yeast. Remove gravy from heat and stir in cornstarch thickener. Taste and adjust seasonings as needed, adding balsamic vinegar for sweetness and tang and soy sauce or nutritional yeast for extra umami.

Add butter if you'd like a richer flavor (a friend suggested this and I think it's a great idea). I also recommend blending a portion of the gravy base to really thicken it. I hope you enjoy!

If desired, you can make some lentils to serve alongside or in the gravy. To prepare, rinse ⅓ cup uncooked lentils until the water runs clear. Then, add to a small saucepan with 1 cup of water and bring to a boil. Simmer for about 15 minutes, until the water is absorbed and lentils are soft.