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Sauté one onion in 2 Tbls lard, duck fat, and/or butter. Add4-5 cloves minced garlic. Add 3-4 cups chopped mushrooms and salt. (Farmers Market mix). In a separate sauce pot, heat 4 cups of canned coconut milkand/or almond milk, 1-2 tbls cashew butter, with a big handful if chopped dill. Season with lots of salt and fresh ground pepper. Slowly sprinkle in almond flour and whisk until thickened slightly. Optional, add a handfulof peas. Stir in the mushroom sauté and reheat.
Serve over spaghetti squash, noodles, potatoes, or rice and a side of steamed broccoli.