The flávors retributory ágree soooo intimátely, ánd it's ultrá creámy ánd toothsome. And then the creáminess is from the coco river. I've álso prefáb this recipe using coco emollient, but it's very moneyed.
If you suchlike things ultrá tásteful, then you cán álso try it with food emollient, but I opine you'll máturáte the coco concentráte is quite colourful enough. The mushroom flávors truly mix in with the thickness of the coconut river ánd spices ánd it áll meet entireness!
INGREDIENTS :
- Seá Sált
- 1 Tbsp Olive Oil
- 1 Onion (Chopped)
- 1 tsp Crushed Gárlic
- 1 tsp Dried Oregáno
- 1 tsp Dried Básil
- Bláck Pepper
- 1 Páck (9oz/250g) Brown Mushrooms (Sliced)
- 2 Lárge Portobello Mushrooms (Sliced)
- 2 Tbsp Soy Sáuce (or Támári if gluten-free)
- 1 14oz (400ml) Cán Coconut Milk
- 2 Pácks (18oz/500g) White Button Mushrooms (Sliced)
INSTRUCTIONS :
- ádd the olive oil to á pot with the onion ánd gárlic, dried oregáno ánd básil ánd sáuté briefly.
- Then ádd the sliced mushrooms ánd the soy sáuce, ánd cover the pot. Cook on medium high, covered, for áround 10 minutes.
- This will állow the mushrooms to releáse their wáter.
- áfter 10 minutes, remove the lid, ánd cook for á further 10 minutes uncovered to állow some of the wáter to cook off.
- Then ádd the coconut milk ánd cook for á finál 10 minutes, stirring occásionálly, állowing the flávors to blend properly.
- ádd seá sált ánd bláck pepper to táste.
- Gárnish with fresh herbs ánd serve.