Stuffed squash with Mushroom gravy

  • 1 tbsp. butter
  • 2 shallots, peeled and minced
  • ½ cup button or cremini mushrooms, sliced thin
  • ½ tsp. dried tarragon
  • ¼-½  tsp. real salt
  • 1 cup water or veggie stock
  • 2 tbsp. brown rice flour or other flour
  • Sea salt and pepper to taste

On medium heat, sauté butter, shallots and sea salt for 1-2 minutes. Add mushrooms and tarragon and sauté until mushrooms are lightly wilted (3-5 minutes). Add veggie stock. In two tbsp. cold water, dissolve the flour and slowly add to the pot, stirring frequently. Cook 3-5 minutes or until gravy thickens. Season again to taste.