Ingredients:
500g of white button mushrooms (or any other kind)
2 onions (peeled and diced)
1 bunch of fresh parsley (chopped)
5-6 sprigs of fresh thyme (or 2 tbsp dried thyme)
3 cups of water
1 can of coconut milk
Salt, Pepper
Optional: 50 ml white wine
Method: In a large pot sautée onions and mushrooms in a little bit of oil over medium-high heat until onions are translucent. Add fresh parsley, fresh thyme and deglaze with wine. (If you don’t want to use wine, just add the water instead) Stir and add water, salt and pepper and cook over low-medium heat for about 10 minutes. Add coconut milk and simmer for another 30 minutes over low heat. At last add salt, pepper to taste and enjoy immediately. Store leftovers in the fridge for up to two days.
Love your blog! Question for you – what brand of canned coconut milk do you use? I’ve heard a lot about canned coconut milk having issues due to BPA, and the contents also vary in terms of amount of actual coconut vs. fillers and emulsifiers. Wondering if there’s one you recommend?
Hello Aru, thank you so much for your positive feedback! I actually work with two different coconut milks. In my baking and sweet cooking I always use the Trader Joe brand. I believe they only cary them in the US. Its pure coconut and water. NO fillers 🙂
As for the savory cooking I tend to use the Sprouts brand. Just because these don’t taste as sweet and work well with savory soups, sauces etc. However these contain Guar Gum. I don’t have any digestive issues with this product and the milk makes my food taste delicious. They do not contain BPA. Again only available in the US. I hope this helps. If you have any other questions, don’t hesitate. Have a wonderful holiday season!