Chunky mushrooms in coco-cream

Ingredients

400g Mixed mushrooms (brown and white) – quartered or halved if using button mushrooms 1 can (400ml) Coconut cream

5 ml Rosemary and olive seasoning (I use Ina Paarman’s)

Steps

Add all the ingredients to a sauce pan.

Cover and cook over medium-high heat until boiling.

Take the lid off and stir every 3 minutes or so, for 15 minutes.

Serve over rice or pasta with veggies or a salad on the side.