Mushrooms stroganoff, vegan

Ingredients

• 150 g Champignons, cleaned, quartered
• 150 g Shiitake mushrooms
• 150 ml Dry red wine
• 2 tbsp Olive oil
• 60 ml Coconut yogurt
• 1 tbsp Vegetable oil
• 1 pcs Small red onion
• 3 clove Garlic, minced
• 40 g All purpose flour
• 1 tbsp Worcestershire sauce
• 1 tbsp Parsley, fresh, chopped
• 1 tbsp Fresh thyme, chopped
• 1 tsp Salt
• 1 tsp Black pepper, ground

Method

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it starts shimmering.
2. Stir in the mushrooms then cook for about 3 minutes until they soften.
3. Season with salt and pepper then cook for an additional minute.
4. Flour the mushrooms and cook again for a minute.
5. Stir the wine into the skillet.
6. Melt the butter in the same skillet until it starts bubbling.
7. Sauté the onion for 3 minutes then add the garlic then cook for another minute.
8. Return all the contents of the bowl to the skillet then stir in the stock and Worcestershire sauce.
9. Simmer for about 4 minutes until the juices start thickening.
10. Turn off the heat then stir in the sour cream, parsley, and thyme.