1 lb of mixed mushrooms, chopped with tough portion of stems removed (I used Portobello and White Button mushrooms and found them to be a great combination);
¼ cup of butter or ghee;
2 onions, chopped;
4 cloves garlic, minced;
Handful of fresh thyme, leaves picked;
¼ cup or so of red wine (this is really to taste, depending on how strong you want the flavor of the wine to be. A nice alternative to this would be fresh beef stock);
½ cup of heavy cream or full-fat coconut milk;
2 green onions, chopped;
Sea salt and freshly ground black pepper to taste
Preparation:
Before chopping the mushrooms, rinse them to remove any excess dirt and then pat dry.
Heat a large skillet over a medium heat. Add the butter butter or ghee.
Stir-in the onions and garlic. Cook until they begin to brown, about 7 minutes.
Add the mushrooms and season to taste with sea salt and freshly ground black pepper. After cooking for a few minutes you will notice that they let off moisture. You want to continue cooking until this moisture evaporates entirely.
Add the wine or stock as well as the heavy cream or coconut milk and stir well to ensure that the flavors are dispersed evenly.
Once the stew has simmered for a few minutes, add in the thyme leaves, green onions and adjust the salt and pepper seasoning. Allow to sit on a low heat for a few more minutes so that it thickens.
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