Heat med-high large skillet, add olive oil and then mushrooms. Spread evenly and let cook undisturbed for 4 mins. Add the onion, garlic, salt, pepper and thyme and stir to combine. Cook 2 more minutes

Reduce heat to medium. Add butter. Once melted, sprinkle flour evenly over top of mushrooms. Stir until flour mixture is lightly toasted, about a minute

Add the stock and soy sauce. Scrape the bottom of the skillet to remove the brown bits and stir until smooth. Increase heat to return to simmer, then reduce heat to medium and let simmer for 5 minutes

Remove from heat. If extra creamy gravy is desired, add 2 Tbsp (30 ml) heavy cream.