This is almost too easy to post. But it was so delicious. I served it as sauce to go with some simple roasted chicken breasts and some egg noodles.
1 tbsp vegetable oil (I used a canola-olive oil blend)
1.5 cups of sliced mushrooms
2 tbsp flour
1/2 chicken stock
1 tsp thyme
salt and pepper
1. Fry mushrooms in oil until they get start releasing moisture.
2. Add flour and cook for another 2 mins.
3. Add chicken stock and thyme and reduce. (Basically, boil it a bit until it doesn't seem to soupy.) Taste sauce and add salt and pepper as you like.
I found that since the chicken stock is pretty salty already and I reduced it I had to add hardly any salt.