Healthy Inspirations Recipe of the Week – Creamy Mushroom Stew

Healthy Inspirations Coffs Harbour

imagesServes 4

Ingredients

  • 2 Tbsp butter
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 250g Portobello mushrooms, chopped with tough portion of stems removed
  • 250g button mushrooms, sliced
  • Sea salt and freshly ground black pepper to taste;
  • ¼ cup beef stock
  • ½ cup coconut milk
  • Handful of fresh thyme leaves
  • 2 spring onions, chopped

Preparation

  1. Heat a large skillet over a medium heat and add the butter. Stir-in the onions and garlic. Cook until they begin to brown, about 7 minutes.
  2. Add the mushrooms and season to taste with sea salt and freshly ground black pepper. Cook until moisture evaporates entirely.
  3. Add the stock as well and coconut milk and stir well to ensure that the flavours are dispersed evenly.
  4. Once the mushrooms have simmered for a few minutes, add the thyme leaves, spring onions and adjust the salt and pepper seasoning. Allow to sit on a low heat for a few more minutes so that it thickens.
  5. Serve with grilled steak and steamed veggies.

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