Coconut cream mushroom salad

Ingredients

• 600 g Champignons, cleaned, quartered
• 350 ml Coconut milk
• 120 ml Coconut cream, unsweetened
• 5 tbsp Olive oil
• 3 tbsp All purpose flour
• 1 tsp Salt
• 2 sprig Rosemary, fresh, chopped

Method

1. Heat 1 tbsp olive oil in a pot.
2. Add the mushroom and saute it until tender and all liquid evaporated.
3. In a large skillet, heat olive oil.
4. Stir in flour until smooth; gradually add milk and coconut cream.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Stir in salt and mushrooms.
7. Cook and stir over medium heat for 3-4 minutes or until heated through.
8. Serve after, garnished with chopped rosemary.