Yep, this is a bold claim. But I seriously challenge you to make a better mushroom gravy. This is absolutely the best gravy ever, so good that I keep making it over and over because it's just so darn good!

Partly, I have a good reason to make it - I have LOTS of mushrooms still growing from the buckets I did last October. They just keep coming - lots of pinks and yellows which are just delicious. My daughter in law also bought a HUGE bag of porcini mushrooms on sale, so she gave me a big jar. And then there was the huge bag of portobellos I picked up for cheap from the supermarket, on discount.

Now, the trick with oysters is that you have to dry fry them first, so start there - chop a solid handful or two the size you'd like, and dry fry until the water evaporates. Add a couple of portobellos, and a few tablespoons of porcini powder and fry, and add a few spring onions.

You NEED the porcini for the depth of flavour, trust me.

Then add a couple of tablespoons of butter (plant based is FINE) until melted. You're essentially making a roux at this point, adding two tbsps of flour and frying until you have a floury mushrooms slush.

Now add two cups of water, a teaspoon of stock (I used veggie stock) , a tsp of tamari, lots of black pepper, and stir until thickened. Taste to see if it needs more salt or stock and adjust to taste. Simmer for about five minutes or so - it can be reheated or stay on a low heat until dinner is served!