Gluten-Free Mushroom Gravy

[nverland]

Gluten-Free Mushroom Gravy
Serves 8

1 cup yellow onion, very finely diced
4 cups (12 ounces) finely chopped crimini mushrooms
1 tablespoon minced garlic
½ cup butter, olive oil, or sunflower oil, divided into 2 ¼ cups
½ tablespoon dry thyme or 1 Tablespoon fresh, minced
½ tablespoon dry rubbed sage, or 1 Tablespoon fresh, minced
½ tablespoon black pepper
4 cups stock, turkey, chicken or vegetable
½ cup burgundy wine
½ cup potato flour

Heat the vegetable stock in a pan and keep hot.
In a saucepan sauté the onions in ¼ cup of the butter or oil until translucent. Add the mushrooms and cook until they start to brown around the edges with the onions.
Add the garlic and continue to sauté for 1 minute. Add the thyme and sage and cook for another minute. Whisk in the remaining butter or oil, and the potato flour.
Cook on medium-low heat for another two minutes. Whisk in the wine. Slowly pour the stock into the saucepan using a whisk to incorporate the stock into the flour mix and to break up any lumps.
Cook over low heat until it thickens. Season to taste with sea salt and freshly ground pepper.