Melt 1 Tbsp butter in a pan over medium-high heat. Add the garlic and cook for 30 seconds until fragrant.
Add the mushrooms and cook 5-7 minutes until golden and the liquid from the mushrooms has evaporated.
Add the remaining butter and allow to melt.
Add the flour and whisk continuously with the butter for about 30 seconds to 1 minute.
Incorporate the mushrooms into the flour and butter and whisk for about 30 seconds.
Add the chicken broth, coconut aminos, thyme, sage, salt and pepper. Whisk until gravy is thickened.
Once gravy has thickened, cover and simmer on low, stirring occasionally for 5-10 minutes.
Add water a Tbsp. at a time until the gravy has reached your desired consistency. Enjoy!