Heat 1 Tablespoon olive oil in a 2 quart heavy saucepan on medium heat.
Add onion and
sauté until translucent. Add mushrooms and remaining oil.
Sauté, stirring often, for 10 minutes
or until mushrooms are softened. Stir in Bragg’s and mirin. Cook an additional 5 minutes.
Pour in broth and bring to boil, allowing it to reduce just a little.
Stir in coconut milk and
tamari. Simmer 5 minutes covered.
Serve hot. Cover and refrigerate leftovers.