Side-Mushroom Sauce

  • 8 oz portabella mushrooms, sliced
  • 1 Tbsp olive oil
  • 1/2 cup chicken broth
  • 1 can coconut milk
  • salt and pepper

  1. Heat skillet to medium-high.  Add oil; heat 30 seconds.
  2. Add mushrooms; sprinkle with salt.
  3. Cover and let cook for 2 minutes to sweat out moisture.
  4. Uncover and cook, stirring, until water is evaporated.
  5. Add chicken broth.  Cook until reduced by half.
  6. Turn heat to low; add in coconut milk.  Cook until heated through.
  7. Salt and pepper to taste.

Serve over mashed cauliflower (I like the Trader Joe’s frozen mashed cauliflower).