Dairy-Free Mushroom Sauce

1

Heat olive oil in a frying pan over medium heat and add the onions and vegetable broth. Saute for 2-3 minutes.

2

Add the minced garlic and saute for another minute.

3

Add the mushrooms, ½ tsp sea salt, ½ tsp black pepper, and parsley. Saute for 3-4 minutes or until the mushrooms soften.

4

Add in the coconut milk and stir. Bring to a simmer. Add 2 tsp tapioca flour to a glass or bowl with 1 tbsp water and stir until well mixed. Add to the sauce and stir to thicken.

5

Taste and add more flavour if needed. Serve with pasta, vegetables, meat, chicken (see Chicken Thighs in a Dairy Free Mushroom Sauce recipe)

6

Store leftovers in an air-tight container in the fridge for up to 3 days.

7

Notes: If you don’t want pieces of onion in your sauce, you can puree the onion or grate it into the sauce so that it melts.