Creamy Mushroom Stew

Creamy Mushroom Stew

Ingredients:
1 pound of mixed mushrooms, chopped and stems removed
2 tablespoons butter
2 onions, chopped
4 cloves garlic, minced
Handful of fresh thyme, leaves picked
1/4 cup red wine
1/2 cup coconut milk
2 green onions, chopped
Freshly ground black pepper, to taste

Directions:
Rinse and pat dry all of the mushrooms.
Heat a sizeable skillet over a medium heat. Put in the butter or ghee.
Mix in the onions and garlic. Cook until they begin to brown, approximately 7
minutes.
Add in the mushrooms and season to taste with ground black pepper. After
cooking for a few minutes you will see that they let off moisture. Continue to cook
until this moisture evaporates completely.
Add the wine and the coconut milk and mix well to create an even distribution
of flavor.
Let the stew simmer for a few minutes and then add in the thyme leaves and
green onions. Allow to simmer on a low heat until it thickens, then serve.
Creamy Asparagus Soup
Serves 4
Soups are surprisingly satisfying, and are usually nutrient dense as well.
Asparagus has a fresh, slightly acerbic taste that pairs well with the cream in this
soup. Asparagus is available year-round, although it’s at its best in the spring.
Look for bright green stalks with closed tips. Open tips indicate the asparagus is
old.