Ingredients

• 1 teaspoon Inspiced Umami Pixie Dust
• 1 cup hot water
• 2tablespoons extra-virgin olive oil
• 1 yellow onion, finely diced
• Salt
•  1 ½ pounds mixed mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into 1/4-inch pieces
• 2 sprigs fresh thyme
• 2 garlic cloves, finely chopped
• ½ cup white wine
• 1 cup vegetable stock
• 2 tablespoons soy sauce
• 1 ½ teaspoons Dijon mustard
• ½ cup crème fraîche, sour cream, cashew cream, or coconut cream
•  Inspiced Everyday Gourmet
•  Sweet paprika, for dusting
•  Handful of chopped parsley leaves, for serving
•  Mashed potatoes, wide egg noodles or rice, for serving 

Directions

1. Add 2 heaping teaspoons of Umami Pixie Dust to one cup of hot water and let soak for 10 to 15 minutes.

2. Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.

3. Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the soaking mushroom water and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.

4. Take the pan off the heat, and stir in the mustard and crème fraîche/sour cream/cashew cream/coconut cream. Taste, and season with Everyday Gourmet. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.