Ingredients:

• 200g oyster mushrooms, 200g shiitake mushrooms, 200g maitake mushrooms (or 2 clusters) – all roughly chopped & set some aside for later in the recipe
• Olive oil
• Fresh Thyme
• salt and pepper
• 50ml vegan chicken or vegetable stock
• Olive oil
• 6 cloves garlic, roughly chopped
• 1 medium onion, sliced
• 6 cloves garlic, smashed and roughly chopped
• 4 cups vegan chicken or vegetable stock
• 1 (5.4 oz.) can of coconut cream
• ½ tsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 120ml plant-based sour cream
• a few pinches of salt

Method:

1. Heat the oil in a large pan over medium-high heat.
2. Add in the mushrooms, salt, pepper and thyme, and sauté for 8-10 minutes or until slightly browned around the edges, stirring occasionally and adding a few splashes of stock to prevent sticking if needed.
3. Remove from the heat and transfer to a bowl.
4. to make the sauce
5. Return the pot to the heat, reduce to medium, then add in the oil, onion and garlic. Sauté for about 5-7 minutes, adding a few splashes of stock to prevent sticking.
6. Once softened, add in the stock and allow to simmer for about 10 minutes.
7. Add in the coconut cream, vinegar and salt and whisk to combine. Allow to simmer for 10 minutes more, stirring occasionally.
8. Add in the sour cream, Worcestershire sauce and mustard. Transfer the cooked mushrooms into the sauce, stir and remove from the heat.
9. to prepare the pasta
10. Prepare some vegan pasta according to package instructions.
11. While the pasta is cooking, you can optionally place the reserved mushrooms in small batches in a lightly-oiled pan over medium-high heat.
12. Once the pasta is done, drain and top with the sauce and garnish as desired -we recommend fresh chives, parsley & plenty of salt & pepper.