Creamy Mushroom Coconut Stew
Ingredients
- 2 teaspoons olive oil or vegetable broth
- 1 medium shallot, diced
- 3 garlic cloves, minced
- 8 ounces cremini or baby bella mushrooms, chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, chopped
- 3/4 cup vegetable broth
- 2 tablespoons tamari
- 1/2 teaspoon balsamic vinegar
- 1 (14-ounce) can full-fat coconut milk
- Salt and black pepper, to taste
- 1.5 tablespoons fresh parsley, chopped
Preparation
Heat 2 teaspoons olive oil or a little vegetable broth in a large saucepan or Dutch oven over medium heat.
Add 1 medium shallot, diced, and cook for 1 minute.
Add 3 minced garlic cloves and cook for 1 minute more.
Add 8 ounces chopped cremini or baby bella mushrooms, and 1 teaspoon dried thyme or 1 tablespoon 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 a 14-ounce can.
Simmer for 10 minutes, adding more veggie broth or coconut milk to taste.
Season with salt and black pepper. Garnish with 1.5 tablespoons chopped fresh parsley.
