As mentioned earlier, I use cashew yogurt to create the creamy element, as well as non dairy butter, so the mushroom element is completely vegan. If you prefer dairy, feel free to use heavy cream and standard butter instead, no doubt it’ll be delicious! For the mushrooms, I have gone with portobello, I love them. But you can also use whole baby portabellini or button mushrooms if you prefer. They are all delicious! I like to add flat leaf parsley and chili to this dish, but this element is totally optional.