Creamy Roasted Mushroom
This Creamy Roasted Mushroom is a cozy side dish you can combine with pork, chicken and you can enjoy all winter long and pair with a refreshing glass of wine.
Equipment
- Baking sheets
- Aluminium foil
- Baking dish
- Blender
- Large pot
Ingredients
- 1 lbs Portobello mushrooms cut into 1-inch pieces
- ½ lbs shiitake mushrooms stemmed
- 6 tbsp olive oil
- 2 cups vegetable broth
- 1½ tbsp coconut oil
- 1 onion chopped
- 3 tbsp garlic cloves minced
- 3 tbsp arrowroot flour
- 1 cup coconut cream
- ¾ tsp thyme chopped
Instructions
- Preheat the oven to 400°F.
- In a baking dish line one large baking sheet with foil.
- On the baking sheet spread mushrooms and sprinkle some olive oil on top.
- Season with black pepper and salt and toss. Cover the baking dish with the aluminum foil and bake them for half an hour.
- Remove the aluminum foil cover and continue baking 15 minutes more.
- Slightly cool them down. After that time put one can of broth and one half of the mushrooms in a blender and mix well. Set aside.
- Now it's time in a large pot to melt coconut oil over high heat. Then add garlic and onion and sauté until onion is not raw yet still has some crisp to the bite.
- Add flour and stir 2 minutes, after that add broth, cream, and thyme and stir in remaining mushroom puree and cooked mushrooms.
- Over low heat simmer for about 10 minutes or until thickened. You can add more salt and pepper to taste.