White Mushroom Gravy for Biscuits

This isn't exact science, but I will put what I did. Don't blame the recipe if it isn't right.

All these are approximates:
2 Tbsps Olive oil
2 Tbsps. Flour

10-12 Mushrooms, diced up fine
1/2 onion, diced up fine
1-2 cloves garlic, minced

Coconut milk & water

In a sauce pan, sautee in a bit of olive oil the onions, garlic and mushrooms. Scrape out of pan into a bowl and set aside.
Replace the pan onto the burner and pour the 2 Tbsps. olive oil and immediately add the flour, stirring rapidly so you do not burn for about 1 minute.
Pour into this a can of coconut milk and as much as 3/4 of a can more of water if you wish. Stir over high heat for a few minutes and add in some salt and a lot of pepper. Add in the cooked mushrooms and onion mixture. Keep stirring for a few minutes until it is well thickened. Will thicken more upon standing. Adjust salt and pepper to taste. I like a lot of pepper to capture that sausage gravy taste. I would have also tried the sausage seasoning mix from Penzey's spices if I had it.