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Finely dice the onion, slice the mushrooms and finely chop the herbs
Heat a small pot on a medium heat, add the olive oil, onion, garlic, mushrooms, rosemary and thyme with a pinch of salt and fry for 5 minutes until the mushrooms soften
Add the 500ml stock, 1 ½ tbsp tamari / coconut aminos and 1 tbsp cacao powder and mix together
Now whisk in the 2 tbsp corn flour to stop any clumps
Simmer for roughly 10 minutes (or to your desired consistency)
Finally strain it by placing a sieve over a jug and pouring in the gravy. Making sure to press it down to extract all the liquid.