Ingredients
1 1/2 cups mushrooms, thinly sliced
1 medium red onion, diced
2 cloves of minced garlic
1 tsp dried thyme
1 tablespoon powdered ramp leaves (optional)
1 400ml can of coconut milk
1/2 cup water or vegetable stock
2 tablespoons of soy sauce
2 tablespoons of vegan butter or margarine
1 tablespoon of flour
Salt and pepper to taste
Sauté the mushrooms, onions, and garlic in 1 tablespoon of butter until the mushrooms have slightly browned then remove the from the pan and set aside.
Melt a second tablespoon of butter and add a tablespoon of flour. Whisk to combine and continue to stir while the roux cooks for approximately one minute or until the raw flour smell dissipates.
Add your can of coconut milk to the pan and whisk to combine it with the roux, then add your reserved mushrooms, onions and garlic. Stir in dried thyme, salt and pepper, soy sauce and powdered ramp leaves.
Add 1/2 cup water or vegetable stock, stir to combine, and let the sauce simmer on low heat for 5-10 minutes.
This makes enough to serve two people – or one if you’re really hungry.
