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Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent.
Add mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.
Stir in soy sauce, smoked paprika, and thyme, mixing well.
If using flour, sprinkle it over the mushrooms and stir for 1 minute to cook the raw taste out.
Pour in the coconut or cashew cream, stirring to combine. Simmer gently for 5 minutes until the sauce thickens.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley over your choice of rice, pasta, or mashed potatoes.
Serving and storage tips:
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