Prep time

15 minutes

Cook time

15 minutes

Total time

30 minutes


  • 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
  • Instructions

  • 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.