Put the butter into a large frying pan over a gentle heat.
Peel and finely dice the onion into the pan and cook on a medium heat until the onion becomes translucent.
Finely dice the garlic and add to the pan.
Mince the mushrooms or chop them very finely, add these to the pan and continue cooking gently, turning occasionally until they start to change colour.
Add the stock, or water and thyme, cook over a medium heat for 5 - 10 minutes then remove from the heat.
Put the potato flour and 3 tablespoons of water into a jug and stir until smooth.
Pour the mixture into the saucepan, and stir to combine. Return the pan to a medium heat and cook, while stirring until the sauce thickens.
Serve immediately.
Equipment
frying pan
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