n a large saucepan heat 3 tablespoons olive oil over low heat, add onion and saute until wilted.
Add to onion fresh basil, stir covering the leaves with oil, saute for 5 minutes.
Transfer the basil and onion to a food processor and blend until creamy. Reserve.
In the same pan add 2 tablespoons of olive oil, add garlic and saute over low heat for 3 minutes, stirring well to prevent browning.
Add sliced mushrooms, stir well covering the mushrooms with oil. Close the pan and cook for 5 minutes to release water.
Open the pan, allow liquids to evaporate completely, turn up the heat and pour brandy and carefully using a lighter set the liquid on fire.
When the flame stops add mustard and ketchup, stir and then add sliced palm hearts and basil cream.
To make oat milk in a blender place the oats and boiling water, let stand for 10 minutes. After that beat until creamy. To filter transfer the milk to a very fine sieve or cloth napkin, squeeze liquid and discard fiber.
Finally just before serving add oat milk, cook until boil and remove from heat.
Serve over rice.