Creamy mushroom casserole

In Norway we call this traditional dish "Skogsgryte" or "viltgryte", and it contains elk or deer. Well, my dish is 100 % cruelty free, but taste just as good! It's actually so good, we have it for Christmas every year. Enjoy!

RECIPE
A huge amount of fresh mushrooms. I honestly don't know how much, but a whole lot!
1 large onion
Soy milk, maybe about 5 dl or more (use the one with no sugar)
Instant corn starch - powder
3-4 large tbsp of Tofutti original cream cheese
1 cube or 1-2 tbsp of vegan broth (I use vegan beef broth from iHerb)
Spices (paprika, salt, pepper, onion powder)
Some black food coloring if you want the dish a little darker, I use a drop or two

Fixings:
Mashed potatoes (cut potatoes in little pieces, boil them until moist, drain the water and mash them with some vegan butter, salt and pepper, and maybe a little parsley)
Brussel sprouts
Pickled beets
Cranberry jam

Cut the mushrooms in slices and fry them in oil until they are a little crispy in the edges. Add the onion and fry a little longer. Add spices, soy milk (start with 3 dl) and the broth. Let it simmer for 5 minutes, then add the corn starch and let it thicken. Add more soy milk if it gets too thick or if you want more sauce. I love this sauce SO much, so I use a lot of soy milk and use more corn starch to thicken it. Let it simmer for 5-10 minutes and taste if it needs more spices.

Serve with the fixings of your desire. We usually have regular cooked potatoes on Christmas eve, but I like it better with mashed potatoes.