2 servings
8 oz portabella mushrooms, sliced
1 Tbsp olive oil
1/2 cup chicken broth
1 can coconut milk*
salt and pepper
Heat skillet to medium-high. Add oil; heat 30 seconds. Add mushrooms; sprinkle with salt. Cover and let cook for 2 minutes. Uncover and cook, stirring, until water is evaporated. Add chicken broth. Cook until reduced by half. Turn heat to low; add in coconut milk. Cook until heated through. Salt and pepper to taste.
*I usually make this with Mashed Cauliflower, so I reserve a few Tbsp to put in that.
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