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In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent.
Add 1/4 cup of the broth to the pan to prevent onion from burning.
Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender.
Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant.
Add wine and cook 1 minute, stirring constantly.
Stir in remaining 2 cups broth and bring to a simmer.
Meanwhile, in a small bowl, whisk together tamari, yeast and cornstarch to form a thick paste.
Add mixture to the skillet, whisking constantly to make sure paste dissolves.
Bring mixture to a boil and cook 1 minute, stirring constantly. Add pepper and serve gravy hot.