Vegetarian Mushroom Gravy with no Drippings Needed!

Heat the oil in a large skillet over medium-high heat, then add butter and let it melt.
Add half of the mushrooms and lay them in a single layer. Let them cook untouched for 2 minutes.
Add half the salt, pepper and mushroom powder. Toss and put back in single layer, then continue to cook for another 2 minutes until most mushrooms turn golden brown.
Add half the chopped garlic and stir fry for 30 seconds. Remove mushrooms from pan and repeat the process with the remaining mushrooms.
In the same pan, lower heat to medium and add the butter. Once butter melts, add the flour, salt and black pepper, and whisk continuously for 30 seconds 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. Stir in cooked mushrooms and add the mushroom powder.
Once broth starts boiling, reduce heat to medium. Then cook for 3 minutes until it thickens to a thin-syrup consistency, stirring the entire time.
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.