¼ cup finely diced shallot
½ cup sliced or diced mushrooms
1 tbsp cooking oil
2 tbsp butter, refined coconut oil, or margarine
2 tbsp fonio flour
1 ½ - 2 c cold broth (vegetable, poultry, or beef)
1 tbsp fresh herbs, chopped (your choice of thyme, sage, rosemary, oregano etc)
Salt and pepper, to taste
In a medium sauce pan heat cooking oil over medium low heat.
Add shallot and mushroom and saute for 4-6 minutes or until shallot is transluscent and mushroom is cooked. Move shallot and mushrooms to a bowl and return medium sauce pan to the stove at medium low heat.
Melt butter in saucepan and gradually mix in fonio flour with a wooden spoon until mixture comes together.
Add cold broth gradually, mixing after each addition. Switch to a whisk if necessary to break down any lumps, and scrap down the sides of the pan to incorporate all ingredients. Add additional broth if necessary to reach desired consistency.
Mix in reserved mushroom mixture and fresh herbs; heat to cook through and incorporate.
Serve with your favourite stuffing or holiday recipes.