• 2 cups mushrooms
• 1/2 brown onion
• 175mL cream (option dairy-free coconut cream)
• 1 Tbsp liquid chicken stock
• 10g butter and coconut oil for frying

1. Thinly slice mushrooms (any mushrooms you like), dice the onion and finely chop the garlic (or use a garlic press)
2. Heat butter and coconut oil in frying pan on medium heat
3. Add mushrooms, onion and garlic to the heated pan, cook till caramelising
4. Add cream and chicken stock, heating till thickened slightly
5. Season with salt and pepper

Serve with fresh bread, chicken livers for a nutritional boost or bacon and eggs, enjoy!

Use a sharp knife when dicing the onion and breathe through your mouth to prevent those tears!