|Mushrooms||2 Cup (32 tbs), finely chopped|
|Vegetable oil||2 Tablespoon|
|Vegetarian gravy powder||4 Teaspoon|
|Water/Vegetable stock||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Vegetable extract/Soy sauce||4 Tablespoon|
Saute the mushrooms in the oil until lightly brown.
Add a small amount of cold water to the gravy powder and mix into a smooth paste in a cup.
Add the pint of water to the sauted mushrooms, and any extra oil or juices from your roasting pan.
Add the gravy paste, garlic and vegetable extract and bring to a slow boil, stirring constantly.
Add a little extra water or gravy powder, if necessary, to produce an ideal pouring consistency, then pour into a sauce boat and serve.