November 07, 2021 1 min read


  • 1 teaspoon Inspiced Umami Pixie Dust
  • 1 cup hot water
  • 2tablespoons extra-virgin olive oil
  • 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 


  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.

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