I’m pretty obsessed with mushrooms at the best of times, I just love their texture and their ability to absorb so many flavours, which is why they work so well here. They’re sliced thinly and then sautéed with fresh thyme, onion, garlic, salt and pepper and then stirred through with coconut yoghurt to create a rich, creamy mix that absorbs so well into crusty sourdough bread.
