1. Place the canola oil in a heated, nonstick saucepan. Add the onions and garlic. Sauté until the onions are translucent. Add the mushrooms. Cook for 2 minutes. Stir frequently.
2. Add the gravy and Worcestershire sauce. Season to taste with salt and pepper. Bring to a boil. Stir continuously. Simmer 3 minutes. Allow to cool. Place in a storage container. Cover, label, date and refrigerate until needed.
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