Sauté the shallots, salt and oil or broth until the shallots are soft and browning. About 5 minutes.
Add the mushrooms and onions and cook until the mushrooms have released their liquid and are beginning to brown. About 5-7 minutes.
Add the carrots, garlic and thyme. Sauté for about 3 minutes.
Mix in the brown rice flour until well coated.
Add in the red wine and cook until reduced by half, then add in the tomato paste and broth.
Cook until thickened, about 5 minutes.
Serve with whatever sides you prefer!
