In a sauce pot on medium heat add the plant-based butter and
olive oil, once melted add the Spanish onion and thyme. Sweat until
transparent.
Add the sliced button mushrooms and sauté until brown. Add the all-purpose flour and cook for another 2 or 3 minutes.
Add white wine to the pot and reduce until thickened. Stir in the roasted garlic puree and Hope and Sesame® Original Sesamemilk.
Transfer to a blender and blend on high until smooth. Mount in the black truffle paste and serve warm. Feel free to add additional sesame milk to adjust to your desired consistency. Enjoy!