Recipe adapted from Hetty Lui McKinnon

Total Time:    25 minutes

INGREDIENTS:

Yield: 4 servings

2 tablespoons Extra -Virgin olive oil
1 yellow onion, finely diced
Salt
1 ½ pounds mixed mushrooms (shiitake or cremini) stemmed and sliced into ¼ -inch pieces
2 sprigs fresh thyme
2 garlic cloves, finely chopped
½ cup white wine
1 cup vegetable stock
2 tablespoons Tamari sauce
1 ½ teaspoons Dijon mustard
½ cup vegan sour cream or coconut cream
Black pepper
Sweet paprika, for dusting
Handful of chopped parsley leaves, for serving
Mashed potatoes or Tagliatelle pasta for serving

PREPARATION:

Step 1

Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened.  Add the mushrooms, thyme and garlic, and stir to combine.  Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.

Step 2

Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute.  Add the vegetable stock and Tamari sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.

Step 3

Take the pan off the heat, and stir in the sour cream.  Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes or Tagliatelle pasta.