Ingredients

The following ingredients have 4 Servings
  • 16 oz. mushrooms wiped clean and stems trimmed
  • 4 garlic cloves (minced)
  • 1/2 cup coconut cream
  • 2 fresh thyme sprigs
  • 2 tbsp. clarified butter or other cooking fat
  • 2 tbsp. olive oil
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat your oven to 375 F.
  • Melt cooking fat in a skillet over medium heat.
  • Add the garlic to the skillet and cook for 2 to 3 minutes.
  • Add the thyme sprigs and cook for another minute.
  • Place the mushrooms, cap side down, on top of the thyme and garlic.
  • Season the mushrooms to taste with sea salt and freshly ground black pepper.
  • Drizzle with the olive oil and roast in the oven for 10 to 15 minutes.
  • Remove the skillet from the oven and place it back on the stovetop over low heat.
  • Pour in the coconut milk and continue cooking over low heat until warm, scraping up the fond (the little browned bits) from the bottom of the pan.
  • Remove the thyme sprig and serve warm.