1/4 cup light oil
2 tbsp unbleached flour
2 cups unflavoured soy milk or nut milk

2 tbsp light oil
1/2 lb sliced button mushrooms
salt and pepper to taste
1/4 cup dry sherry (optional)

In a saucepan, heat the 1/2 cup oil on medium heat. Add flour and stir for a few minutes. While stirring, whisk in the soy or nut milk slowly. Cook and stir for a few more minutes, until thickened to the desired consistency.

In a separate pan or skillet, heat the 2 tbsp oil. Add the sliced mushrooms and sauté for 5 minutes until tender. Add to the soy- or nut milk base and cook on low until it begins to simmer. Add the salt, pepper and sherry, if desired. Mix well, then serve out into four bowls. Garnish with fresh parsley and/or chives.

Serves 4