Step 1

Heat the olive oil in a large, deep pan and melt the plant-based butter in it. Add the shallot and sauté it for 1-2 minutes over medium heat.

Step 2

Add the mushrooms and cook for 10 minutes, stirring often, until they reduce in size, but there’s still some liquid left.

Step 3

Stir in the garlic and continue to cook for another minute. Next, add the plant-based cream and simmer for 2-3 minutes or until the sauce has thickened to your liking.

Step 4

Stir in the fresh parsley and dill, season to taste and serve immediately or allow it cool and serve at room temperature.