Clean Creamy Mushroom Sauce


I love mushroom sauce, especially with steak and chicken. This week Tash and I were craving red meat and really wanted a sauce to go with it. We both love mushroom sauce so we decided to experiment with coconut milk to see if we could still get a creamy sauce without having to use cream, and it turns out you can!
Coconut milk tends to be very runny so a really handy tip to thicken the sauce is to add a tablespoon of spelt flour to a small glass and mix with a tiny bit of water to form a paste, then stir this into the sauce and it will instantly thicken! Another handy tip if you are making this sauce to have with steak is once you have let your steak rest add the juices that have come out of the steak while resting into the mushroom sauce and stir until combined, this gives the sauce an extra bit of flavour (Tash had to look away while i did this :) haha).

Ingredients

Olive oil (or coconut oil for frying) 
2 cloves of garlic (diced)
1/2 a white onion (diced)
8-10 button mushrooms (sliced)
1 can of coconut milk
Tiny bit of butter (optional)

Method


1. Heat the oil and butter (optional) in a frying pan, add the garlic and onion together and cook until soft.

2. Add in the mushrooms and cook until soft.

3. Add the coconut milk and bring to the boil. Once boiled reduce heat and simmer for 10-15 minutes until sauce has reduced and thickened.

4. If the sauce is too runny add 1 tablespoon of spelt flour to a glass with a tiny bit of water to create a paste and then stir this into the sauce.

5. If cooking with steak stir in steak juices (optional).

6. This sauce is perfect served with steak or chicken, mash and greens!

Enjoy x

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