Ingredients
1 tbsp extra virgin olive oil
3 garlic cloves, minced
4 shallots (or scallions)
600g cremini mushrooms
100g shimeji mushrooms
2 cups of coconut milk (full fat or light will work)
½ cup vegetable stock
1 ½ tbsp of miso paste (white)
2 tbsp tahini
2 tbsp nutritional yeast (can be found in most health stores or cruelty free shops
Three sprigs of fresh thyme
Method
Heat a non-stick fry pan on medium heat.
Add olive oil and garlic to the pan and cook until garlic turns slightly golden in colour. Chop shallots finely and add to the pan. Cook for 2-3 minutes or until the shallots soften.
Slice mushrooms and add them to the pan (no need to slice Shimeji mushrooms). Cook for another 2-3 minutes until lightly browned.
Add vegetable stock and coconut milk to the fry pan with mushrooms and shallots and continue to stir the stew while it simmers on medium heat. Add miso paste, tahini and nutritional yeast and continue to stir until all ingredients are evenly mixed through. Simmer for 5 minutes until slightly thickened. Add two sprigs of thyme and season with salt and pepper. Cook for a further 5 minutes.
Remove from heat and leave to cool slightly. Serve the mushroom stew on top of brown rice, mashed potato or wholewheat pasta, add a few extra leaves of fresh thyme from the remaining sprig and enjoy!
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