1 large onion, sliced and quartered (or chopped finer if desired)
2 large cloves garlic, minced
2 cups chopped mushrooms
1 bay leaf
½ tsp. sage
½ tsp. organic turmeric powder
½ tsp. freshly ground black peppercorn (essential with turmeric)
½ tsp. garlic salt (made with 50/50 Real Salt and garlic granules)
2 tsp. Wizard, gluten free Worcestershire sauce
1/8 cup Liquid Aminos or San-J Wheat-Free Tamari
1 ½ cups pure water
Turmeric cashew milk made with a fingernail pc. turmeric root, 1/3 cup cashews & 1 cup of water or turmeric soy milk for nut free option 1 ¼ cups unsweetened soymilk with same size turmeric

1/8 cup tapioca flour mixed with just enough water to make a roux for thickening

Dry sauté the onions, placing them on a large heated ceramic non-stick skillet. Do not stir. When the edges begin to brown add a couple tablespoons of pure water and stir. Add the garlic and mushrooms

Dry sauté the onions, placing them on a large heated ceramic non-stick skillet. Do not stir. When the edges begin to brown add a couple tablespoons of pure water and stir. Add the garlic and mushrooms and mix. Add the bay leaf through the aminos. Stir. Add the water and bring to a boil while making the turmeric milk by placing turmeric & soy milk or cashews and water in blender and blending until smooth. Stir this into the mushroom mixture and bring to light boil again; stir. While stirring, add just enough of the tapioca roux to thicken to desired texture. All of it will likely not be needed. Remove bay leaf and serve immediately.

Serve over Cauliflower/Potato Mash or just mashed potatoes