WFPB Mushroom Gravy

1 c. water
2 Tbsp low sodium soy sauce or tamari
2 Tbsp nutritional yeast
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp ground ginger
1/8 tsp nutmeg
½ tsp Italian seasoning (or more)
pinch smoked paprika
8 oz. mushrooms sliced thin
½ c. non-dairy milk
2 Tbsp cornstarch

Whisk water, soy sauce and seasonings together in saucepan.  Bring to a boil and add mushrooms.  Cook covered 10-15 minutes.  In small cup mix milk and cornstarch together.  Temper mushroom sauce and stir into gravy.  Cook uncovered until thick and gravy like about 5 minutes.  Add black pepper to taste.