Fungus Gravy

• 12 ounce unsalted butter
• 1 small onion, finely chopped
• 14 lb mushroom, sliced
• 1 low-sodium bouillon cube
• 10 fluid ounces hot water
• 2 tablespoons cornflour or 2 tablespoons bisto, blended with a little cold water
• salt and black pepper, to season

1. Melt the butter in a small saucepan.
2. Add the onion and mushrooms and fry gently until they are very well browned.
3. Dissolve the stock cube in the hot water and add to the saucepan.
4. Add the blended cornflour or Bisto and heat, stirring constantly, until thickened and smooth.

butter, onion, mushroom, bouillon cube, water, cornflour, salt

Taken from www.food.com/recipe/fungus-gravy-31871 (may not work)