Vegan creamy mushroom sauce
(button mushrooms will work if you can’t find shiitake)
soy or coconut yoghurt
salt and pepper
(or to taste)
Slice mushrooms and fry in coconut oil until they start to reduce in size. They should still be firm and not too soft.
Mix the yoghurt with lemon juice and nutritional yeast in your blender until a it forms a creamy sauce.
Remove the pan with mushrooms from the heat and pour the sauce over them. You need to mix it very quickly, as otherwise it will start to curdle.
Add salt and pepper to taste.
Return to the heat and stir continuously for 1 minute. Serve immediately.