Ingredients (use vegan versions):
- 1 tablespoon oil (whatever kind you like)
- 8 (or more, or less) mushrooms, chopped
- 5 (or more, or less) cloves garlic, minced
- 1/2 cup coconut milk (you want the creaminess here, so I wouldn't recommend using vegan soymilk)
- some vegan soy parmesan (I've never actually used this, but I just thought it would be good)
- about 1/4 teaspoon nutmeg (makes the recipe - don't leave out!)
- 1/2 - 1 teaspoon black pepper (freshly ground is best)
- You can also add some lemon juice to the sauce, freshly squeezed is best, or garnish with lemon wedges
- salt to taste
Directions:
Saute the mushrooms and the garlic in a
pan over med-low heat, until it looks
yummy. Separately, bring the coconut
milk to a boil over the lowest heat
possible, and as soon as it starts
boiling, add the parmesan, nutmeg, and
pepper, (lemon too if you'd like) and
remove from heat. Mix it all together.
Add the coconut sauce to the
mushrooms/garlic and simmer on lower
heat until the sauce reduces. Make
sure to stir it constantly or else it
WILL burn. Just stir until it comes to
a consistency that looks like alfredo
sauce, and serve immediately over
fettuccine noodles. I like to use
black pepper fettuccine, but any kind
it good!
This recipe is awesome! Tastes as good
as it sounds.
Serves: 2-4
Preparation time: 20 mins
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