In a large skillet over medium heat, sauté the sausage until is no longer pink, about 10 minutes. Move it all to the edges, and add the mushrooms to the center of the skillet.

Raise the heat to medium-high, and brown the mushrooms, 5 to 7 minutes, before stirring the meat and mushrooms together.

Sprinkle the almond flour over the mixture to thicken it.

Reduce the heat to medium-low, and add the almond milk.

Stir well, and add the butter a little at a time, stirring it in until it melts.

Season with salt and pepper and serve.