1 Slice mushrooms and pop them into a pan with some EVVO, leave to cook with the lid on until they are soft
2 Whilst the mushrooms are cooking, chop some onion and garlic and brown in a saucepan.
3 Add some plant based milk (I used Rebel Kitchen Semi Skimmed Mylk) Veggie Stock, pink salt, black pepper, a dollop of Coconut Collab Yogurt, Nooch, tahini, fennel seeds, tamarind and bring to the boil then simmer for 5 minutes
4 Once the sauce has thickened up and is seasoned to your taste, add it to the mushrooms and serve with your choice of rice.
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