Water saute the onions, garlic and ginger with about ½ cup filtered water. You can use a little oil if you prefer, but I did not use any oil in this recipe. Add the mushrooms, saute a little longer, until they are soft. Add a little more water (¼ cup), if needed. The mushrooms start to release their own water, which usually makes adding more water unnecessary. Then add the coconut aminos, coconut milk and all the seasoning. Cook until soft and all ingredients are well mixed together. Usually another 5 - 7 minutes.
Serving ideas: serve with chickpea rice, pasta, use as a taco filling or paired with a beautiful green salad (my favorite way)