Your mention of mushrooms, Seaweed, reminded me of this non-recipe. I learned it from my Mom, who cooked primal before there was a name for it.
These mushrooms are great on steak and burgers! My youngest daughter will cook up a batch and just eat them out of the pan!
A bunch of sliced mushrooms
Lard or butter for sautéing
Coconut aminos (Mom used soy sauce, I don't think she'd ever heard of coconut aminos) (or you can use tamari)
Salt and pepper to taste
Sauté the garlic and mushrooms together for a couple minutes. Add a few gloops of coconut aminos and white wine, and one gloop of Worchestershire sauce. Add enough of the liquids so its kind of soupy. If you're not sure you have enough liquid, add more white wine.
Simmer until the liquids are almost reduced and the juice that's left is thick.