2tablespoonsghee, unsalted grass-fed butter, or coconut oil
8ouncesshiitake or crimini mushrooms, stems removed and thinly sliced
1large white onion, diced
3tablespoonscoconut aminos
3whole cloves peeled garlic
2cupsbeef bone broth, regular beef stock or broth will work, too
salt and pepper, to taste
Instructions
Add 1 tablespoon of ghee butter or oil to a medium sauce pan over medium heat. Add the mushrooms and cook until caramelized, 3 to 5 minutes. Remove the mushrooms and any cooking liquid from the pan in a bowl, set aside.
Add another 1 tablespoon of fat, add the diced onions. Saute for 10 -12 minutes, until soft and translucent.
Add the garlic cloves, and coconut aminos, cook 2-3 minutes.
Add the broth, half of the mushrooms, increase the heat to a medium-high, cook on a light boil / aggressive simmer and let it reduce, by almost half, should take approximately 20 - 30 minutes. Add salt and pepper, to taste.
Blend the gravy until smooth and creamy, either in a high speed blender or using a hand held immersion blender. Stir in the remaining mushrooms.