2/3 cup coconut cream
1 teaspoon Dijon Mustard [or more to taste]
salt and pepper
Chop mushrooms and saute in a small amount of olive oil for a few minutes, add finely chopped garlic and continue simmering until mushroom juices begin to run. Simmer for a few more minutes but be careful not to burn the mushrooms and garlic. Add 1 teaspoon of Dijon Mustard and salt and pepper. Add coconut cream and stir into mushrooms. Simmer on medium heat for approx 20 mins until sauce has thickened, but not dried out.
Sprinkle with chopped parsley and serve with steak or any kind of meat.
To make a dairy sauce, replace coconut cream with real cream, and use a knob of butter when cooking the mushrooms, together with the olive oil.
