Vegetarian Mushroom Gravy

Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot and cook stirring occasionally until shallots are a deep golden brown 2 to 3 minutes. Stir in mushrooms garlic salt and pepper. Cook stirring occasionally until mushrooms are nicely browned 3 to 5 minutes.

Pour sherry into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook and stir until sherry is reduced about 2 minutes. Remove mushroom mixture from the skillet and set aside.

Reduce heat to medium-low and melt remaining 3 tablespoons of butter in the skillet. Add flour to make a roux stirring continuously until mixture is light golden brown about 2 minutes. Add vegetable broth and tarragon; whisk until gravy is smooth and no lumps of flour remain.

Increase heat to medium-high return mushroom mixture to the skillet and bring to a boil. Reduce heat to low and simmer uncovered until mixture has reduced about 8 minutes. Stir in soy sauce. Adjust seasonings if necessary.