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Clean 1 pound mushrooms; rinse them under running water if they are heavily soiled, or brush them with a wet paper towel if they are not too dirty.
Cut them into not-too-thin slices of about ⅛ inch or 0.3 centimeters.
In a large skillet, heat 1 tablespoon extra virgin olive oil, add the mushrooms, season with ½ teaspoon salt and ⅛ teaspoon black pepper and cook on medium-high heat for 10 minutes or until they brown.
Add 2 cloves garlic (grated) and cook for 2 more minutes.
Note: the mushrooms will first release water. Keep cooking them until the pan is completely dry and they squeak and brown on the pan.
Transfer the mushrooms onto a plate and set them aside.
Then in the same pan, melt 2 tablespoons butter, add 4 tablespoons all-purpose flour and whisk until the flour-butter mixture starts to bubble (about a minute)
Add 2 cups vegetable broth, 1 tablespoon soy sauce, and 1 sprig rosemary, then simmer while stirring until the liquid thickens.
Stir in the mushrooms, taste and adjust for salt.
Add more broth if necessary to reach your desired consistency.
Serve as a side to mains, veggies, or mashed potatoes