Deeply savory cremini mushrooms get a slow sauté until golden, then simmer in rich bone broth with garlic, fresh ginger, and turmeric for warmth and depth. A splash of coconut aminos brings a savory, umami backbone, while a quick arrowroot slurry thickens everything into a silky, spoon-coating gravy. A hit of apple cider vinegar at the end brightens the whole pan and keeps the flavor from feeling heavy or flat. This one comes together in a single skillet and works beautifully over roasted vegetables, mashed cauliflower, or a good cut of roasted meat. It's a reliably solid choice for a Paleo kitchen, built entirely from whole, real-food ingredients with nothing to second-guess on the label.
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Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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