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 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)
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
Dollop of Mascarpone Cheese
A side to roasted chicken or beef
Serves 4 or 5