Mushroom gravy

1 bag mixed TUBF mushrooms
**especially with a few shiitake mixed in for their awesome flavour, we like the medley in this recipe for the texture variation
1 onion
2 cloves garlic
1/2 tsp herbs of choice (ex. Rosemary, thyme, marjoram)
1/4 cup red wine
1 cup broth of choice or bouillon cube with 1 cup of water
1 tbsp cornstarch or appropriate thickener mixed with 1/4 cup water
1-3 tsp tamari (to taste- adjust depending on how salty your broth is)
Oil of choice to sauté
In a medium sauce pan or pot add your oil and begin to warm over medium heat. Thinly chop mushrooms and onions, add to the pan once warm. Cook down for a while (around 10 minutes), stirring regularly. The onions will be translucent and the mushrooms about half their size. Add the garlic and any herbs you like the taste of/ to compliment your dish.
Add the wine to deglaze and allow to cook for at least a minute, lifting off any goodness sticking to the bottom. Add the thickener mixture, stirring constantly until it thickens. Finally add the stock and tamari. Continue to cook for another 3-5 minutes.
Serve over potatoes and meat!