Melt fat in large skillet, over medium-high heat.
Add onions, bacon and sea salt, stirring occasionally until onions are just wilted and starting to brown, 5-8 minutes.
Reduce heat to low and cover, stirring every 5-10 minutes, for 20 minutes total.
Add the garlic and herbs; sauté an additional 5 minutes, until fragrant.
Add coconut milk and optional dried (soaked) mushrooms, de-glazing the pan as you stir.
Simmer, uncovered over medium-high heat, for 5 minutes more, reducing down overall liquid.
Turn off heat. Allow to cool slightly.
Spoon 3/4 of the mixture into a blender, including both bacon pieces, and puree for 15-20 seconds at medium-high speed.
Stir puree back into remaining gravy in pan. Heat gently, stirring. Serve or use in another recipe.