This versatile mushroom gravy can be drenched over french fries, spooned over a juicy veggie burger, used to top a savoury veggie loaf or even tossed with pasta. It’s rich, deep in mushroom flavour, and so, so good!
Heat large pan on medium-high heat.
Drizzle lightly with olive oil, just enough to coat the pan (use a paper towel to distribute and absorb any excess)
Add mushrooms and stir to distribute.
Let cook, untouched for about 2 minutes.
Stir to redistribute and let cook for another minute. Repeat this until all slices of mushroom have deepened in colour and have shrunk by almost half in size (this whole process should take 6-7 minutes in total).
Stir in vegan butter and shallots and cook together with mushrooms for around a minute before stirring in adding garlic, thyme and a healthy pinch of both salt and freshly ground black pepper.
Whisk in coconut milk and grainy mustard and let come up to a bubble.
In a small bowl, whisk together 1 tsp cornstarch with 1 tbsp of cold water until well combined.
Add to mushroom mixture and let bubble together for about a minute until mixture has thickened.
Check seasoning level before using and add more salt and pepper if needed.