Rich and Chunky Mushroom Gravy

2 tablespoons sunflower oil
1 onion, finely chopped
8-10 large portabello or other flat mushrooms, cut into 3 cm cubes (roughly)
2 cups of water
sea salt to taste
1 cup of vegan gravy mix (use 3 teaspoons powder for 1 cup
of water)

Fry the onion in the sunflower oil for a few minutes and then add the cubed mushrooms.
Cook until the mushrooms soften (five minutes approx) then add the water and gravy mix - stir until thickened.
This is great served on spaghetti, over rice or baked potatoes.