YIELD: 4

TOTAL TIME: 30 minutes

Ingredients

20 g (0.7 oz) vegan butter

2 shallots, finely diced

Either:

Fresh 250 g (8.8 oz) king oyster mushrooms, sliced and 250 g (8.8 oz) shiitake mushrooms, sliced

OR: 2 oz. of dried oyster mushroom

2 large garlic cloves, finely diced

1 tbsp fresh thyme, finely chopped

2 tbsp plain flour

500 ml (17 fl oz) mushroom stock

400 ml (13.5 fl oz) coconut milk

Freshly ground black pepper

Instructions

Melt the butter in a large pot or Dutch oven and fry the shallots for 2-3 minutes over medium heat until they soften a bit. Add the king oyster and shiitake mushrooms and cook for 7-8 minutes until the mushrooms have reduced in size and released their liquids. Or skip to the next step, adding mushrooms at the end.

Add the garlic and thyme and continue to cook for another minute until fragrant. Next, stir in the flour and then add half of the mushroom stock (vegitable broth is a good substitue). Stir well to combine, add the rest of the stock, and bring to a boil.

Lower the heat and simmer for 4-5 minutes until slightly thickened, then add the coconut milk (and add dried oyster mushrooms. Let simmer until the mushrooms are soft and soaked up the creamy broth.) Stir to combine and heat through. Season to taste and serve with croutons or some crusty bread.