Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Serves: 6

Prep time: 10 mins

Cooking time: 20 mins


  • 2 tbsp olive oil
  • 3 spring onions, finely sliced
  • 2 cloves garlic, crushed
  • ½ cup chopped parsley
  • ¼ tsp cayenne pepper
  • Pinch nutmeg
  • 1 vegetable stock cube
  • 375g sliced mushrooms
  • 1 cup water
  • 1 x 400ml can coconut milk/cream
  • Pink rock salt
  • Freshly ground black pepper
  • ¼ cup water mixed with 2 tsp arrowroot powder
  • 1 cup extra coconut milk


  • Heat oil in heavy based saucepan. Add ¼ cup chopped mushroom slices and fry until crisp. Remove and set aside.
  • To the remaining oil, add spring onions, garlic, parsley, cayenne pepper, nutmeg and stock cube and stir fry for 5 minutes.
  • Add mushrooms, water, 400 mls coconut milk, salt and pepper and bring to the boil.
  • Simmer for 15 minutes until mushrooms are cooked.
  • Blend in mixer or with stick blender and add arrowroot mix, reboil to thicken.
  • Stir in extra coconut milk.
  • Serve sprinkled with cayenne pepper and fried mushrooms.



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