Creamy Mushroom Coconut Stew (oil-free option) I’m totally off schedule in my po…
?Creamy Mushroom Coconut Stew? (oil-free option) ?I’m totally off schedule in my posting lately as writing the cookbook is taking up most of my time. Oh and 3 kids?. I’m really enjoying the recipe creation process, but it makes it hard to be very present on this platform. Hoping by next week I’ll be giving you guys a lot more recipes and videos! I did find time to make this delicious mushroom stew yesterday and I’m so excited to share the recipe with you. Lots of love. ?
✅Recipe: ✅Heat 2 teaspoons olive oil, or a little veggie broth, in a large saucepan or Dutch oven over medium heat. ✅Add 1 medium shallot (small dice) and cook for 1 minute. ✅Add 3 minced garlic cloves and cook for 1 minute more. ✅Add 8oz chopped cremini or Baby Bella mushrooms, and 1 teaspoon dried thyme (or 1 tbsp chopped fresh thyme leaves). Cook for about 8 minutes, or until the mushrooms soften and release their water. ✅Add 3/4 cup veggie broth to deglaze the saucepan, removing the browned bits from the sides and bottom of the pan. ✅Simmer for 2 minutes. ✅Add 2 tablespoons tamari, and 1/2 teaspoon balsamic vinegar and mix. ✅Add full fat canned coconut milk, 1/2 cup at a time, until desired consistency (from 1-14oz can). ✅Simmer for 10 minutes, adding more veggie broth or coconut milk to taste. ✅Season with salt and black pepper. Garnish with 1-1/2 tablespoons chopped fresh parsley.
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