1 can veg friendly brown gravy
1/2 Vidalia onion finely diced
2 cloves garlic finely minced
1 portobello mushroom cap finely chopped
1 tablespoon chopped parsley
1 tablespoon olive oil
1 tablespoon balsamic vinegar

Saute the onions, garlic, parlsey and mushrooms in the olive oil till the onions are soft. Mix in the can of brown gravy and balamic vinegar. Bring to a boil. Lower heat and simmer for 5 minutes. Serve over Vegan mashed potatoes or stuffing. Great with Tofurkey as well.