pinchof salt & pepper to taste(omit pepper for AIP)
Clean the mushrooms by taking a damp paper towel and wiping any dirt off the mushrooms carefully. Slice mushrooms thinly and set aside.
Chop onion/shallots into small and thin pieces and set aside. Also roughly chop the herbs after stripping them off stems.
Heat a large skillet over medium heat. Add ghee/butter/oil to the pan and melt, swirling the oil around until it’s coated the bottom of the pan. Add the chopped onions and stir with a wooden spoon for 2-3 minutes until translucent (do not burn). Next add the sliced mushrooms and continue to sauté until they are soft for approx. 5 minutes or so. Add a pinch of sea salt. Moisture should be releasing, continue to stir until it evaporates.
Turn the heat to low and sprinkle the starch over top, continue to mix until a paste starts to form after a few minutes and turns golden.
Slowly whisk in the broth, ensuring the starch is thickening it up into gravy and any clumps are dissolved.
Add in the fresh herbs and season again with salt and pepper. Bring the gravy to a simmer, it will continue to thicken after 7-8 minutes. Continue to whisk until you are happy with the texture. It will continue to thicken even as it cools, so don’t let it get too thick before removing from the heat!
Pour into a gravy boat or bowl and use to top your mashed veggies or meat.