2 Tbsp ghee or Spectrum Shortening
1/2 large onion, sliced very thin or grated
2 packages of sliced crimini mushrooms, 10 oz each
1/2 tsp dried thyme
1-3 Tbsp port, sherry or wine of choice optional
3 tbsp plantain or sweet potato flour
1 c chicken broth
Salt and pepper to taste
Melt ghee over medium heat in a large skillet
Add onion and cook until starting to caramelize
Add mushrooms in batches, don’t overcrowd the pan. Add additional ghee is needed.
Once all the mushrooms are well cooked and soft, add thyme and port. Cook until thoroughly heated.
Turn off heat
Add 2-3 Tbsp of plantain flour–enough to absorb all the fat in the pan.
Add chicken broth, salt and pepper.
Turn medium heat back on and cook until the gravy thickens, stirring frequently.