4ouncesmushroomssliced (about 1 cup loosely packed)
1Yukon gold potatomedium, cut into 1-inch chunks (4-6 ounces by weight)
2tablespoonstamarigluten-free soy sauce
1/2teaspoonfine sea salt
Heat the olive oil in a large skillet over medium heat and saute the onion until it starts to soften, about 5 minutes.
Add in the garlic and mushrooms and stir for 1 or 2 minutes, just until the garlic is fragrant. Add in the potato, tamari, and water and bring the water to a boil.
Once boiling, lower the heat to a simmer and cover the pan. Cook until the potatoes are fork-tender, about 10 minutes. (The smaller you cut the potatoes, the faster they will cook.)
Once tender, carefully transfer the contents of the pan to a high-speed blender or food processor, and add in the salt and black pepper. Blend until smooth, using a towel to carefully cover the vent at the top of your machine so that the steam can escape. (And not blow the lid off your blender!)
Adjust any seasoning to taste and serve warm over your favorite side dish or main course. Leftover gravy can be stored in an airtight container for up to a week in the fridge.