This recipe is delicious and easy to make. Most any variety of mushroom will work with this recipe. But, shiitake mushrooms work best. This recipe goes well over mashed peas, potatoes, yams or with tofu, tempeh or vegetables
Ingredients:
2 Onion, diced
2 stalks Celery, diced
1 ib. Shiitake Mushrooms (may substitute any mushroom)
6 tbsp. Olive Oil
6 tbsp. Fresh Rosemary, chopped
2 cans Coconut Milk
To taste Himalayan Salt and Black Pepper
Directions:
Sauté mushrooms, onions, and celery with the olive oil in sauté pan until onions start to brown. Add coconut milk, rosemary, salt and pepper and simmer for about 10 minutes.