Step 1

Heat a large dutch oven over medium/high heat and add olive oil.

Step 2

When the olive oil is fragrant, add the mushrooms and a 1/8 teaspoon of salt to the pot and turn heat down to medium heat.

Step 3

Let the mushrooms cook for 7-9 minutes in order to sweat out their liquid, stirring occasionally.

Step 4

Next, add white onion, shallot and garlic to the pot and let saute for 3-4 minutes.

Step 5

After cooking the vegetables down, deglaze the pot with red wine and add vegetable broth, salt, pepper, and herb bundle to the pot.

Step 6

Mix, and turn heat to high and bring to a boil.

Step 7

Once boiling, turn heat down to low and let simmer for 30 minutes, uncovered.

Step 8

Once the mushroom gravy has reduced after 30 minutes, remove herb bundle and discard.

Step 9

Then, add the tapioca flour to the gravy by slowly sprinkling into the pot while whisking consistently.

Step 10

Once thickened, remove from heat and serve over vegetables or any protein.