Creamy Mushroom Coconut Stew with Oil-Free Option
Ingredients
- 2 teaspoons olive oil or a little veggie broth
- 1 medium shallot (small dice)
- 3 minced garlic cloves
- 8oz chopped cremini or Baby Bella mushrooms
- 1 teaspoon dried thyme or 1-1/2 tsp chopped fresh thyme leaves
- 3/4 cup veggie broth
- 2 tablespoons tamari
- 1/2 teaspoon balsamic vinegar
- full fat canned coconut milk (from 1-14oz can)
- salt and black pepper to taste
- 1-1/2 tablespoons chopped fresh parsley for garnish
Preparation
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. Cook for about 8 minutes or until mushrooms soften and release their water.
Add 3/4 cup veggie broth to deglaze the saucepan, removing browned bits from the sides and bottom. Cook for 3 minutes to allow some broth to cook off.
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. Simmer for about 10 minutes or until desired consistency, adding more veggie broth or coconut milk to taste.
Season with salt and black pepper. Garnish with 1-1/2 tablespoons chopped fresh parsley.
