Ingredients:
8 ounce package portabella mushrooms*
2 onions- cut either into small wedges, or chopped
8 cups water
2 teaspoons thyme
1 teaspoon Tellicherry pepper
2 teaspoons pink Himalayan salt
2 teaspoons garlic powder
Mix separately:
3/4 cup water
1/2 cup millet flour
2 tablespoons tapioca starch/flour/powder- these are all the same thing, but are known by different names
Directions:
Pan fry onions in water, stirring constantly, until clear in color. Add mushrooms and pan fry until mushrooms are darkened.
Add 8 cups of water and seasonings and stir well.
Mix millet flour and tapioca starch with 3/4 cup water and whisk until mixed well.
Bring mushroom/onion mix to a boil, then stir in flour/tapioca/water mixture and continue stirring until it thickens.
*You may also use shitake mushrooms, but do not use white mushrooms. The portabellas give this gravy a beef flavor.