frying pan and jug

1 tbsp oilive oil
1 onion
2 garlic cloves
150g mushrooms
500ml stock or vegan milk
pinch of thyme
2 tbsp FREEE Potato Flour
3 tbsp water
½ tsp truffle oil (optional)
salt and pepper, for seasoning

1. Put the olive oil into a frying pan over a gentle heat.
2. Peel and finely dice the onion into the pan and cook on a medium heat until the onion becomes translucent.
3. Finely dice the garlic and add to the pan.
4. Mince the mushrooms or chop them very finely, add these to the pan and continue cooking gently, turning occasionally until they start to change colour.
5. Add the stock, or milk and thyme, cook over a medium heat for 5-10 minutes then remove from the heat.
6. Put the potato flour and 3 tablespoons of water into a jug and stir until smooth.
7. Pour half the hot liquid into the jug stirring as you do this.
8. Tip the mixture back into the saucepan.
9. Return the pan to the heat and cook, while stirring until the sauce thickens. Take care not to overcook.
10. Season with salt and pepper, stir in the truffle oil, if used, and serve immediately.