• Heat the oil in a large skillet over medium-high heat, then add butter and let it melt.
• If skillet is large enough then you only need to do one batch one time of the following otherwise if you cannot have the mushrooms in a single layer then do two batches as follows:
• Add half of the mushrooms and lay mushroom in single layer and cook the mushrooms untouched for 3 minutes.
• Add half the salt, pepper and mushroom powder. Toss and put back in a single layer, then continue cook for another 3 mins until most mushrooms turn golden.
• Then add half the garlic and stir fry for another minutes. Remove mushrooms from pan and repeat the process with the remaining mushrooms.

For the gravy:

• In the same pan, lower heat to medium and add the butter. Once butter melts, add the flour, salt and pepper, and with whisk continuously for a minute making sure the roux doesn’t burn.
• While stirring, slowly pour in the vegetable broth. This should avoid lumps in the gravy. If there are lumps, just whisk vigorously to dissolve them.
• Turn heat to high, and once broth starts boiling, reduce heat to medium. Then cook for 3 minutes until it thickens to a thin-syrup consistency, stirring occasionally.
• Add cooked mushrooms. Stir and cook for another minute.

Note:

• It will thicken once it starts cooling. If you want a thicker consistency then add more flour by mixing it with a little bit of water and add it to the gravy and cook it for another couple of minutes on medium high heat.