Step 1

Heat vegan butter and olive oil in a large skillet over medium heat.

Step 2

Add mushrooms and cook until they have released their juices. Don't over-mix. This gives the mushrooms a chance to turn slightly golden brown where they contact the pan. About 4 minutes.

Step 3

Mix in garlic and salt and allow to cook until fragrant. About 30 seconds.

Step 4

Add white wine (or broth) to skillet. Stir to deglaze while loosening any bits. About 1 minute.

Step 5

Stir in broth and coconut cream (or coconut milk). Add nutritional yeast and combine. Lower heat to low and simmer, uncovered, until sauce thickens to your likeness, stirring occasionally. About 2-3 minutes.

Step 6

Remove from heat and stir in thyme.