Wild Mushroom Gravy


  • 1 Tbsp Olive Oil
  • 1/2 Cup Chopped Onion
  • 1 Tsp Dried Thyme
  • 1/4 Tsp Salt
  • 8 Ounces Sliced Oyster Mushrooms
  • 1/4 Cup Dried Sherry
  • 3 Cup Mushroom Stock
  • 1 1/2 Tbsp Almond Flour (or use all-purpose, wheat, oat, rice etc)
  • 2 Tbsp Water
  • 2 Tbsp Olive Oil (or ghee/butter/margarine as desired)
  • 1/8 Tsp Black Pepper


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