Creamy Mushroom Sauce

This mushroom sauce is actually for steaks, but I thought it would do just as well on a mild, white fish like tilapia. I had to convert the measurements and an ingredient or two - but overall the result was tasty! If you're only cooking for two you can halve the recipe for a decent amount of sauce.

2 Tbsp olive oil
8 oz sliced button mushrooms
2-4 cloves garlic, sliced
1 can of coconut milk (or 1 1/2 cups of cream)
salt and pepper to taste

Heat oil in a pan over high heat. Add mushrooms, and garlic and stir-fry until lightly browned. Lower heat to medium and add coconut milk, salt, and pepper. As soon as it bubbles to a boil, reduce the heat to low and allow to simmer until it's a thicker sauce. Taste it to see if it needs more seasoning and then serve over your meat of choice.

1 comment:

Jen said...

I liked the flavoring of it, but it never really thickened up. I did use fat free half and half instead of cream (lower points) so maybe that was the problem. But we did like it. Thanks for the recipe!