Sautéed Mushroom Sauce

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“A versatile sauce you can use for a meal on its own, or as a topping on steak or other meats.”

This mushroom sauce could be used atop of GF toast as a breakfast (egg and bacon could also be served with it) or as a sauce on steak, for example.

INGREDIENTS

• 1 Tbs Olive or Coconut Oil

• 1 Small Onion, diced

• 1 Tsp Garlic, Minced

• 1 Tsp Pesto

• 150 - 200 g Mushrooms, Quartered

• 200 ML (Half Can) Coconut Cream

• Salt and Pepper

• Handful of Spinach

METHOD

1. Heat a medium-large fry pan with choice of oil over a high heat

2. Add onions, garlic, pesto and mushrooms; saute for roughly two minutes, or until mushrooms have softened and are fully coated with other ingredients

3. Add the coconut cream and bring to the boil; let the sauce thicken and reduce by about half

4. Season with salt and pepper, remove from heat and fold in the spinach before serving