Yup, we use coconut milk (powder). This is one of the most versatile ingredients in my kitchen. Whenever a recipe calls for thick cream, I make It using coconut milk powder in just a little water. For my green bean casserole, I made this recipe but slightly thicker than usual because it is a casserole, or as we say in Minnesota hot dish. This is a recipe you can modify to your heart’s content. For example, take the mushrooms.
I use my favorite that just happen to be medicinal mushrooms: shitake, maitake, and lions mane. (The links are to our affiliate program, where we get ours.) They are dehydrated, Just chop them up as small as you’d like them and then rehydrate them in a bit of salt (Celtic Sea Salt) water. The image at the top is a maitake mushroom.
How many mushrooms you use in this recipe is up to you.
Ingredients
- Coconut oil
- Mushrooms
- 1 medium onion, chopped up
- 3 cloves of garlic, minced
- ½ cup dry wine
- 3 cups of vegetable broth
- 3 tablespoons King Arthur Keto Wheat Flour
- Coconut Milk Powder
- Water
- 1 teaspoon dried thyme
- Salt and pepper to taste
Directions
Chop up your mushrooms and rehydrate them in saltwater. Chop up the onion and mince your garlic cloves.
Heat up the pan you’re going to cook all this in and add some coconut oil to the bottom. We’re going to sweat the onion for about 5 minutes until they’re translucent.
Note: a lot of cooks like to fry up the mushrooms in oil; they say it brings out the flavor. If you want, go ahead and do this first.
Stir in the wine and bring if to a boil, then reduce heat to a simmer until most of the liquid has cooked off. Next whisk in the flour and once you’ve made a nice thick paste, begin whisking in the broth.
Then just finish it up by adding everything else. Allow this to simmer for about 20 minutes.
Note: Make your coconut milk as thick or thin as you wish.
Did you know that the FDA was shutting down websites that were selling coconut milk powder and giving instructions for how to make it? I know. I know.
I learned that 3 tablespoons of coconut milk powder to 1 cup of water is the usual prescription for making coconut milk. However I often use three quarters of a cup of coconut milk powder to 1 cup of water and I love it that thick for my recipes.
