2 tbsp. olive oil (or ghee/butter/margarine as desired)
1/8 tsp. black pepper
Heat oil in skillet over medium-high heat. Add onion and sauté at least 1 minute. (I cook a little longer as I love the caramelized onion flavor.) Add thyme, salt, and mushrooms and sauté about 8 minutes, or until mushrooms are browned. Add sherry and cook until liquid evaporates. Stir in mushroom broth. Bring to a boil and cook until gravy is reduced to about 2 cups (about 14 minutes).
Whisk together almond flour and water in a small bowl. Add mixture to skillet; return to boil. Reduce heat to low and simmer until slightly thickened, about 2 minutes. Remove from heat; stir in oil (or ghee/butter) 1 tablespoon at a time and pepper.