4 slices wholemeal or wholegrain sourdough, to serve
Quarter or slice mushrooms. Crush garlic.
Melt margarine in a large frying pan on medium-high. Add mushrooms and garlic and cook until mushrooms are tender (about 5 minutes). Stir in rosemary and thyme, if using.
Add oat milk, soy sauce and cornflour mixture. Bring to a simmer, then turn heat down to medium-low and simmer gently for 10 minutes, stirring frequently, until sauce has thickened and darkened in colour. Season to taste with salt and pepper.
Serve creamy mushrooms on toasted sourdough.
You can replace the fresh herbs with 1/2 tsp dried rosemary and 1/4 tsp dried thyme.
Creamy mushrooms can be prepared ahead of time and gently reheated in the frying pan or microwave.