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
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In medium-sized saucepan, melt butter with 1 TBS olive oil, garlic and onions. Saute’ until the onions are golden
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Add the mushrooms, thyme, cumin, salt and pepper. Let the moisture come out of the mushrooms and start to dissipate.
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Add the wine and stir together. Allow to cook on medium a few minutes
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Add Doc’s Sauce, broth, and coconut milk, stirring to distribute evenly
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Cook about 15 minutes until hot and thickened.
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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