Whole Button Mushroom Sauce

20 small mushrooms, cleaned, stems removed
1 medium onion diced
1 Tbsp (15 ml) coconut butter or butter
2 Tbsp (30 ml) Tamari soy sauce
1 vegetable boullion cube
1 cup (250 ml) boiling water
1 Tbsp (15 ml) corn starch or arrowroot powder
1 cup (250 ml) cold water
1/4 tsp (1 ml) ground thyme
1 Tbsp (15 ml) heavy cream (optional)

Saut?nions in coconut butter for one minute on medium heat. Add soy sauce and mushrooms. Let simmer for five minutes. Dissolve boullion cube in boiling water and add to mushrooms. Let simmer for five more minutes until mushrooms are done. Mix cornstarch in cold water. Bring sauce to a boil and whisk in cornstarch mixture. Turn heat down and stir sauce while it's getting creamy. Add thyme. Remove from heat and season to taste with some pepper if desired. Stir in heavy cream and serve while hot.

Source: alive Magazine (pre-2000)