Mushroom Stew

 

This recipe is easy and quick to make.

Doc’s sauces enhance the flavors of any recipe.

Feel free to experiment with any of Doc’s Sauces.

 

3 TBS Butter

1 TBS Olive Oil

5 Garlic cloves, minced

2 Onions, chopped

1/2 Cup Full Fat Coconut Milk

1 1/2 -2 lb Mushrooms, cleaned and sliced or quarter cut

1 TBS Thyme, fresh or dried

1 tsp Cumin

1-4 Tab >Doc's Reducer or >Doc’s Garlic Rush or >Doc’s Jade Burst

1 Cup Broth of choice

2 TBS Cooking Red Wine (or of choice) to taste

1 C. Green Olives, pitted and sliced

2 C. Tomatoes, peeled & quartered

Salt, (sparingly if using the olives that are already salty)

Pepper 

• In medium-sized saucepan, melt butter with 1 TBS olive oil, garlic and onions. Saute’ until the onions are golden

• Add the mushrooms, thyme, cumin, salt and pepper. Let the moisture come out of the mushrooms and start to dissipate.

• Add the wine and stir together. Allow to cook on medium a few minutes

• Add Doc’s Sauce, broth, and coconut milk, stirring to distribute evenly

• Cook about 15 minutes until hot and thickened.

• Serve hot Garnish with chopped flat leaf parsley

 

Serving suggestions:

Crusty bread

Green Salad

Dollop of Mascarpone Cheese

A side to roasted chicken or beef

 

Serves 4 or 5