Popular Conditions & Diets
Ingredients
11
Time
15m
Serves
4
Recipe by Tina Gravalos
Ingredients
11
Time
15m
Serves
4
2 Tbsp
Extra-Virgin Olive Oil
1 small
Onion
finely chopped
3
Garlic Cloves
minced
1/4 cup
Vegetable Broth
8 1/2 ounces
Cremini Mushrooms
sliced
Condiment
Dinner
Gluten-Free
1/2 tsp
Sea Salt
1/2 tsp
Black Pepper
1 1/2 tsp
Dried Parsley
1 1/4 cup
Unsweetened Coconut Milk
2 tsp
Tapioca Flour
1 Tbsp
Filtered Water
1
Heat olive oil in a frying pan over medium heat and add the onions and vegetable broth. Saute for 2-3 minutes.
2
Add the minced garlic and saute for another minute.
3
Add the mushrooms, ½ tsp sea salt, ½ tsp black pepper, and parsley. Saute for 3-4 minutes or until the mushrooms soften.
4
Add in the coconut milk and stir. Bring to a simmer. Add 2 tsp tapioca flour to a glass or bowl with 1 tbsp water and stir until well mixed. Add to the sauce and stir to thicken.
5
Taste and add more flavour if needed. Serve with pasta, vegetables, meat, chicken (see Chicken Thighs in a Dairy Free Mushroom Sauce recipe)
6
Store leftovers in an air-tight container in the fridge for up to 3 days.
7
Notes: If you don’t want pieces of onion in your sauce, you can puree the onion or grate it into the sauce so that it melts.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
