First sautée half a finely diced white onion in a little coconut butter then add your mushrooms I used a mix of oyster,maitake and chestnut. Then add one cup of vegetable stock,one tablespoon of Dijon mustard,a squeeze of lemon juice,a tablespoon of vegan Worcester sauce or tamari and salt and pepper. Simmer this down until the mushrooms and onion are tender. Then stir in 1/2 cup of soy cream .
This is such a quick dish to make but goes perfect with either rice or pasta.
Just add some chopped parsley to garnish and serve with maybe baby new potatoes or salad.