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Finely slice the shallots and mince or finely grate the garlic.
Finely slice the mushrooms.
Add 1 tsp of the olive oil to a pan and put onto a medium heat. Add the shallots and a pinch of salt. Sauté for around 5 minutes until soft and turning golden.
Add the garlic, mushrooms and remaining tsp of olive oil to the pan with the shallots. Cook for around 5 minutes until the mushrooms are soft and then turn up the heat. Leave the mushrooms as much as you can, trying to move them as little as possible to let them get nice and golden.
Add the veg stock and then simmer. When the liquid has thickened and reduced, add the soya milk. Keep simmering until it reduces and the sauce is lovely and creamy. Season to taste.
Stir in the nutritional yeast and 1-2 tsp of the truffle oil to your taste.
Serve and enjoy!