Heat 2 teaspoons of oil in a large skillet until shimmering. Add the onions and garlic and cook over medium heat until soft and starting to take on some color.
If oil free, use a splash of broth as necessary to keep the veggies from sticking.
In the meantime, chop the mushrooms (eg. button, oyster, chestnut, cremini or an assortment).
Pull the leaves off the thyme stems and set aside. PRO TIP: You can toss the whole sprig in during cooking and then remove the stems right before serving.
Add the mushrooms to the pan and cook for around 5-7 minutes until they are caramelized the liquid has evaporated.
Add the soy sauce (tamari), thyme leaves/sprigs, and parsley.
Reduce the heat to medium-low and let reduce until most of the liquid has bubbled away. Remove from heat.
Place a big, full cup of cashew nuts in a food processor and pulse until the texture is breadcrumb like. *Could sub another nut eg. walnuts
Add the crumbled cashews and nutritional yeast to the mushroom mixture, stir to combine. Taste the mixture and adjust seasonings to your personal taste.