Serving Size: 2 Cups
Prep Time: 10 minutes
Cooking Time: 25 minutes
2-3 Tbs unsalted, organic butter
1 medium portobello mushroom, shredded or chopped fine
3 medium white mushrooms, shredded or chopped fine
1 small onion, chopped
2 large celery stalks, chopped fine
2 16-ounce cans of organic coconut milk
1 tsp Redmond Sea Salt
1 tsp ground sage
2 tsp dried parsley
Shred or chop the vegetables.
1. Melt butter in skillet. Sauté onions and celery for 5 minutes. 2. Then add the mushrooms, lower heat and sauté for 8 minutes.
3. Add the coconut milk and seasonings. Continue cooking 10 minutes longer. Serve immediately.