I could eat Portobello mushrooms every day, so I usually make this just for another excuse ;-) Feel free to use different kinds of mushrooms.
Rich and Chunky Vegan Mushroom Gravy
- 2 tablespoons sunflower oil (or your favorite substitute)
- 1 onion, finely chopped
- 8-10 large portobello or other flat mushrooms, sliced
- 2 cups of water
- seasalt to taste
- 1 cup of vegan gravy mix (original Bisto in the UK is vegan - use 3 teaspoons powder for 1 cup of water)
Fry the onion in the oil for a few minutes, and then add your sliced mushrooms
Cook until the mushrooms soften (five minutes approx) then add the water and gravy mix.
Stir until thickened.