1 tablespoon oil
~i used olive oil with great success
8 (or more, or less) mushrooms, chopped
~i used older white mushrooms that would have become dried had i not, 'bellas or wild would be great
5 (or more, or less) cloves garlic, minced
~5 is PLENTY if you grate them very finely rather than mince
1/2 cup coconut milk (about a can)
~do not substitute for this- its essential
about 1/4 teaspoon nutmeg
~again dont leave this out
1/2 - 1 teaspoon black pepper (freshly ground is best)
salt to taste
~i also added some onion powder, lemon juice/vinegar (to kill any residual sweet taste), and a T of cornstarch mixed with 2 T of water to thicken it up (personal taste)... you could add vegan parmesean if you had it handy.
Saute the mushrooms and the garlic in a pan over med-low heat in the oil until the mushrooms soften, but make sure the garlic doesnt burn.
In a seperate pot bring the coconut milk to a boil on the lowest heat setting possible- this should take you 15-20 minutes. If you don't give it time you'll have garlicky pina colada sauce... ech. (I used a double boiler to prevent it from scorching... took much longer)
As soon as it starts to boil, add the nutmeg, pepper, and salt (as well as the parm, vinegar, juice, cornstarch mix, etc)
Remove from heat and stir well.
Add the mushrooms and garlic mixture to the sauce and heat over low heat until it's heated through.
This is very very easy to burn so watch out! This is also where using a double boiler helps...
Serve over cooked fettuccini noodles or use as a sauce on vegan pizza! It also makes a great base for a chowder soup.
I served mine with a whole wheat garlic baguette.
This would probably be really good with almost any veggies added- broccoli, tomato, onion...