In a large skillet, heat the olive oil.
Add the shallots and garlic and saute until softened and translucent, about five minutes on medium-low heat. Add some salt and ground black pepper as the shallots cook.
Add the mushrooms and turn the heat to medium-high. Let the mushrooms express all their liquid and let the liquid evaporate.
Turn off the heat, add the red wine, then turn the heat back on.
Let the mushrooms cook in the wine until the wine has mostly evaporated. Add the soy sauce or tamari.
Add 1 cup of water and stir to mix. Bring the sauce to a boil and let it cook 10 minutes.
Add the basil leaves and the cashew cream. Stir well and let the sauce warm through until it just simmers.
Turn off the heat and garnish with parsley.