1. Preheat oven to 200C/400F (on convection if possible)
2. Shred mushrooms, and then heat up cast iron pan until wicked hot. Add oil, and saute mushrooms.
3. As mushrooms cook, add Wicked Sage, Onion, and Garlic spice blend, a pinch of salt, and black pepper.
4. Allow mushrooms to cook down until they start to wilt and crisp up, then place cast iron in oven until mushrooms crispy and golden, about 5-10 minutes.
5. Remove mushrooms from oven and stir in 1 tablespoon of plant-based butter.

Roux to gravy

1. In medium saucepan on medium heat, melt the butter, add in flour and whisk together. Cook for a couple minutes. Add in tablespoon of the sage, onion, garlic spice blend, and some fresh sage, and continue whisking.
2. Slowly ladle in water while whisking together (prevent lumps) until all broth is added and thickened. Add a bay leaf.
3. Bring back to simmering boil stirring often then lower heat to low setting and cook an additional 15 minutes stirring frequently to prevent burning.
4. Taste and add a pinch more seasoning as needed and browning color seasoning (optional and add less to start with – mixing in before adding more, until desired color is achieved) .
5. Add mushrooms to gravy and switch pot to low heat.
6. Remove from heat and set aside.