More than a week ago, I was feeling quite disappointed.  

I came home early in the hopes of making something really wonderful when my day just spiraled. In turn, I got upset and cooked up the strongest mushroom dish to date. 

Now you don’t have to add as much spice as I did. But you can if that’s your vibe. 

Creamy mushrooms are not only a good source of vegetables and an easy side. It is an entire meal if you make it with just the right amount of protein. This dish has a combination of yoghurt and coconut milk which gives it a texture so divine, you’ll never think that you’re eating just vegetables as the main meal. 

Did you know: Mushrooms is the fruit of fungus and it grows above the ground. I enjoy cooking with button, Portobello, and Shitake mushrooms the most. Mushrooms are also low calorie, have no fat, and are cholesterol-free. It doesn’t have a lot of fiber so don’t mistake it for one of those cruciferous vegetables that will give you gas. 

Ingredients for two meals

1 tray of button mushrooms, slice the ends off, and then cut lengthwise.

1 onion, sliced

1 garlic, chopped finely

1 tsp chili flakes

1 tsp salt

1 small tin Lite coconut milk

1 cup yoghurt

1 tsp BBQ spice (I use Robertsons)

sumac spice (optional)

1 tsp quinoa flour (optional)

Method

1. In a large pan, fry onions on high heat until they become translucent. I usually use 1 tsp of olive oil.

2. Add garlic and chili flakes to the pan and let it cook for 1 minute.

3. Add mushrooms to the pan, BBQ spice, and fry for another 2 minutes.

4. Pour in the yoghurt and the coconut milk.

5. Dust quinoa flour on the top or use any other flour in your pantry. If you have no flour, don’t stress.

6. When the gravy starts to become thick, you can cover the pan with a splatter lid, turn the heat off and let the food simmer on the stovetop for 5 minutes.