Shocking though it is, not everyone in my house loves veggies. I, for one, can’t understand it. I could sauté an entire bunch of kale in coconut oil, eat it blissfully by my myself and…no one would say a thing. Instead of the sound of “Where’s mine?!” echoing through the house, there would be small sighs of relief. With that precedent set, I’m always on the lookout for ways to make veggies more palatable, perhaps even yummy. I made this sauce as a topping for steak one night, and some spilled over onto the evening’s broccoli. As soon as I heard, “Hey! This actually makes the broccoli taste good!”, I knew it would be a new staple.
Saucy!
Magical Mushroom Sauce
Makes 1 1/2 cups
Ingredients
3 tbsp butter
3 cups sliced mushrooms
1/2 tsp salt
1 tsp garlic powder
1/2 cup coconut milk
1/2 tsp arrowroot powder
Directions
1. Melt butter in pan over medium heat.
2. Stir in mushrooms. Cook until soft, about 5 minutes. Season with salt and garlic powder.
3. Add coconut milk and stir.
4. Sift or sprinkle arrowroot on top, being careful not to allow large lumps to form. Stir until smooth.
5. Serve over meat or veggies.
Can I use almond milk instead of coconut milk?
I think that would work. It’s the arrowroot that thickens the sauce and makes it creamy. You might need to add a bit more than a 1/2 tsp for almond milk.