In a skillet over medium high heat, heat olive oil.
Add shallots and garlic, and saute for 1-2 minutes.
Add mushrooms and brown, about 4-5 minutes.
Add flour.
Stir until veggies absorb liquid. The longer you cook, the browner the color will become.
Add dry sherry and cook until it evaporates, about 60-90 seconds.
Whisk in small increments of almond milk to dissolve the all the flour. Make sure there are no clumps.
Add vegetable broth, nutmeg, thyme, salt, and black pepper.
Bring to a boil and then reduce heat to simmer. Stir gently as needed.
Thicken sauce to desired consistency, about 8-10 minutes.