Low-Fat Mushroom Gravy

Skim off oil from chicken stock. Set aside.

Drizzle oil into a saucepan, then sauté garlic, tomato paste, mushrooms, herbs, and spices.

Add chicken stock and simmer for 5 minutes. Add salt and pepper to taste.

Add cornstarch and let it boil to thicken, whisking continuously to avoid lumps.

Turn off heat and swirl in cold butter until it melts.