Mushroom Sauce
Gluten-Free, Lactose-Free
Ingredients
✓ 150 g flat or button mushrooms
✓ 1 tablespoon ghee
✓ 2 tablespoons coconut cream
✓ 1 teaspoon vegetable stock
✓ 1/2 to 1 tablespoon coconut aminos
✓ pinch of salt, to taste
Method
1. Finely chop the mushrooms.
2. Heat the ghee in a frying pan and add the mushrooms.
3. Cook until the mushrooms shrink in size and begin to release their moisture.
4. Stir in the vegetable stock.
5. Add the coconut cream and cook gently for about 2 minutes, stirring regularly. Do not allow the sauce to boil.
- For a thinner sauce, use coconut milk instead of coconut cream.
6. Add the coconut aminos and stir through.
7. Season with a pinch of salt to taste.
Tip: Coconut aminos are a soy alternative with a similar flavour profile. They help balance the coconut flavour from the cream and deepen the savoury taste of the sauce. If the coconut flavour is still strong, add a little more coconut aminos. Be careful not to add too much, as it can make the sauce slightly sweet.