Rich and Chunky Mushroom Gravy

Ingredients:

2 tablespoons sunflower oil

1 onion, finely chopped

8-10 large portabello or other flat mushrooms, cut into 3 cm cubes (roughly)

2 cups of water

seasalt to taste

1 cup of vegan gravy mix (original Bisto in the UK is vegan - use 3 teaspoons of powder for 1 cup of water)

Fry the onion in the sunflower oil for a few minutes and then add the cubed mushrooms. Cook until the mushrooms soften (five minutes approx) then add the water and gravy mix - stir until thickened. This is great served on spaghetti, over rice or baked potatoes.