Mushroom Creme Sauce/Gravy

2 Tablespoons Olive Oil

1 Medium Yellow Onion, Chopped

2 Cloves Garlic, Finely Minced

16 Ounces Cremini or Button Mushrooms, Roughly Chopped

2 Cups Unsweetened Non-Dairy Milk

1/2 Teaspoon Dried Thyme

1/4 Cup Vegan Parmesan

2 Tablespoons Chickpea Flour

Salt and Pepper, to Taste

Set a large skillet with high sides or a medium saucepan over moderate heat. Allow the oil to get nice and hot before adding in the onion, and sauteeing it for 8 - 10 minutes so that it softens and begins to barely take on color. Add in the minced garlic along with the chopped mushrooms, and continue to cook, stirring frequently, for 5 - 6 minutes. The mushrooms should reduce significantly in size.

Separately, whisk together the "milk" of your choosing, thyme, "parmesan," and chickpea flour until smooth. Pour this mixture into the skillet or saucepan, and stir well. Be sure to scrape the bottom and sides of the pan frequently to ensure that nothing burns. Cook for another 6 - 8 minutes, or until the liquid thickens and bubbles begin to break on the surface. Turn off the heat, season to taste with salt and pepper, and serve while hot!

Makes Enough for 3 - 4 Servings of Ravioli

©Hannah Kaminsky