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Pour the olive oil into a large skillet and heat over medium heat.
Add the shallots and saute over medium low heat until beginning to caramelize.
Add the mushrooms and stir, allowing them to start browning.
Sprinkle the salt over top and stir.
Add the red wine to the pan slowly, using your spoon to scrape up any brown bits and deglaze the plan. Bring the red wine to a simmer.
Add the veggie broth and return to a simmer.
Pour the cornstarch slurry into the gravy and whisk to make sure it mixes in completely.
Add the thyme leaves (simply slide your fingers down the stem to release the leaves) to the gravy and stir.
Simmer until the gravy has reduced and slightly thickened. Remove from heat, strain if desired, and serve!