Vegan Mushroom Ragout Cooked with Wine, lactose free

Ingredients

• 600 g Mushrooms, (crimini & white) trimmed and quartered
• 100 ml Port
• 2 tbsp Coconut oil
• 120 ml Coconut cream, unsweetened
• 150 g Cherry tomatoes, sliced in half
• 1 pcs Onion, peeled, chopped
• 1 tsp Salt
• 1 tsp Black pepper, ground
• 1 tsp Cumin, ground
• 40 g Parsley, fresh, chopped
• 2 tsp Thyme, fresh, chopped

Method

1. In a skillet, add the coconut oil and place the skillet over medium heat.
2. Add the chopped onion then cook until the onion is translucent, but not burnt.
3. Season with salt, pepper, and cumin.
4. Add the mushrooms and sauté a bit until the mushrooms soak up most of the oil.
5. Add parsley, port wine, and thyme then stir for about 2 minutes.
6. At this point, add the coconut cream.
7. Let it start to boil and turn down the heat to low.
8. Add the tomatoes and cook for 2 more minutes then remove from heat.
9. Garnish with shaved parmesan, if desired.