Last week we had a lovely dinner party with some good friends. The first attempt didn’t go so well, though: two of the guests cancelled at the last minute and the remaining couple couldn’t make it—though with good reason. Being a new parent looks tough!
So we had a second chance at the dinner party a few days later—which gave me time to perfect this mushroom sauce. There are two ways to make it: one uses sautéed onion with arrowroot starch as a thickener. As starch is not legal for the SCD, I wanted to find a way to thicken the sauce without using arrowroot. I found some great ideas on Real Food Forager and Mark’s Daily Apple—and actually, I think I like the purist way better. 😊 No starch and lots of flavor!
1 large onion
1 can (13.5 oz) coconut milk
Salt, to taste
15 oz mushrooms, sliced
6-7 cloves garlic, minced
2 tablespoons ghee or butter
2 tablespoons olive oil
Pepper, to taste
Place onion (still in its paper) in baking dish and roast at 425° for 1 hour, or until inside is very soft when tested with fork. Let cool, then peel and place in a blender. Add coconut milk and salt to blender and purée until smooth.
While onion is roasting, sauté mushrooms in ghee (or butter) and olive oil with a little salt until golden brown, about 20 minutes on medium. Add garlic and sauté about 2 minutes more. When mushrooms just begin to stick to the pan, pour in the onion-coconut milk mixture. Simmer on medium-low until warmed through. Add pepper, to taste.
Serve over basic chicken with green beans.
Prep and cooking time: 1 hour and 15 minutes