Ingredients
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1 cup boiling water
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1 1/2 lbs fresh mushrooms, trimmed and sliced (mixed -your choice of varieties)
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4 garlic cloves, minced
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1/2 teaspoon dried thyme leaves or 2 sprigs fresh thyme
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1 teaspoon sea salt
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1/2 teaspoon black peppercorns (cracked)
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1 bay leaf
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4 cups vegetable broth or 4 cups beef broth
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1 cup coconut milk (homemade -see my recipe)
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2 onions, finely chopped
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4 tablespoons virgin coconut oil
Instructions
- In a heatproof bowl, soak 1/2 of the mushrooms in boiling water for 30 minutes.
- Drain through a fine sieve, reserving liquid.
- Pat mushrooms dry with paper towel and chop finely and SET ASIDE for step #8.
- In a skillet heat 1 tbsp Virgin Coconut Oil over medium heat.
- Add fresh mushrooms, cook (stirring until they lose their liquid)and transfer to crock pot.
- In same pan, melt remaining 3 tablespoons Virgin Coconut Oil.
- Add onions and cook, stirring until softened.
- Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute and transfer to slow crock pot.
- Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.
- Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
- Discard bay leaf.