This recipe from A tasty, rich gravy poured over those mashed potatoes, rice or tofurkey.

6 medium shallots, unpeeled
4-6 garlic cloves, unpeeled
3 T + 1 tsp olive oil (Don't need that much at all!)
4 oz baby bella mushrooms, thinly sliced
1 tsp thyme
3 T flour
1/2 cp dry marsala wine
2 T low-sodium tamari
3 cps veggie stock
1/4 tsp ground sage
1 T nutritional yeast
1/2 tsp Dijon mustard
salt and black pepper to taste

Preheat oven to 375. Toss shallots and garlic with a tsp of oil and place in baking dish. Cover with foil and roast for 40 minutes or until shallots are nice and soft to the touch. When done, remove from pan, and let cool completely. Then squeeze the insides out of the garlic and shallots into a food processor. Puree until smooth.

In large skillet saute the mushrooms and thyme in a wee bit of water until very soft, about 5 minutes. Stir in the flour and cook, stirring, for 3 minutes. Add the marsala wine, mix well, then whisk in the vegetable broth. Add the remaining ingredients, including the pureed shallots and garlic. Bring to a boil, then reduce heat and simmer for 10 minutes. Adjust the seasonings to your taste.
Serves 6-8.

Note: If you reheat gravy, you might have to add a little bit more marsala or water to thin gravy out.