Ingredients

• 2 Tbsp Olive Oil
• 4 Cloves Garlic, minced
• 1 Large Onion, chopped
• 3 cups Mushrooms
• 1 Carrot, finely chopped (optional)
• 4 Tbsp Vegan Parmesan Cheese (optional)
• 2 tsp fresh thyme
• 2 Tbsp Soy Sauce (or Tamari Sauce for Gluten-Free)
• 2 cups Vegetable Broth
• 2 tsp Cornstarch or Arrowroot or Tapioca Starch
• 1 14oz can Coconut Milk
• Salt to taste

Instructions

1. Heat olive oil in a dutch oven over medium-high heat.  Once hot, add onions and saute for 2-3 until softened. Add mushrooms and cook for 4-5 minutes. Add garlic, thyme, and carrots (optional). Cook for about 3 minutes until mushrooms have carnalized. Pour in soy sauce (or tamari sauce for gluten-free option) and toss to coat mushrooms.
2. In a small bowl, whisk together 1/4 cup of vegetable broth and cornstarch. Pour over mushroom mix along with remaining vegetable broth. stir to combine then bring to a boil. Stir constantly for about 1-2 minutes until thickened.
3. Blend in food processor or blender
4. Stir in coconut milk add salt and pepper to taste.
5. Cook for additional 5-10 minutes to thicken to desired consistency.
6. Top with reserved mushrooms and vegan cheese (optional).