Begin by dicing the yellow onions and slicing the mushrooms into even pieces. Mince the garlic and chop fresh parsley for garnishing. Prepare all ingredients before starting to cook.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and sauté for 2-3 minutes until translucent. Add the minced garlic and sliced mushrooms, cooking for another 2-3 minutes until tender.

Stir in 1 teaspoon of smoked paprika and a pinch of dried thyme into the mushroom mix. Cook for about 1 minute until fragrant.

Pour in the coconut milk along with 2 tablespoons of soy sauce and 1 teaspoon of Dijon mustard. Bring to a gentle boil, then reduce heat and let it simmer for 10-15 minutes.

After simmering, stir in 3 tablespoons of nutritional yeast. Taste and adjust the seasoning with salt and pepper as needed. Serve over pasta, rice, or mashed potatoes, topped with parsley.