I'm always looking for new ways to get the most flavor and nutrients in my food
and the food I serve to others. Recently, I had an onslaught of mushrooms to
work with and was compelled to create dishes that showcased them. Here's one
of my applications for creminis.

Let me tell you a little about why I've been on a mushroom kick. A while back I
purchased a book highlighting the healing sugars in foods we eat. They're called
glyconutrients and mushrooms are loaded with them! Turns out that they are vital
to your health.

Say no more!

To be able to consume things that are not only good for you, but also equip your
body with what it needs to fight infection and disease and it tastes great too!?
Once I discovered this information, I wanted to play with as many applications I could
come up with for our friend the mushroom, or the, maybe, less appetizing word for it,
fungus.

I've never been a fan of cream of mushroom soup out of the can, but I found that by
varying the types of mushrooms used and their methods of preparation, I could create
dishes with mushrooms fit for a king, queen and their royal court. All that said... I came
up with a sauce that should knock your socks off. It's got fresh garlic, onions, collards,
mustard, turnip greens and kale and, you guessed it, cremini mushrooms. Here's how I
put it together:

EQUIPMENT
large skillet
wooden spatula
blender

INGREDIENTS
2 tbsp coconut oil
1 tsp cumin seeds
1 tsp dill seeds
1 tsp fresh sage
1 large onion [brown, chopped]
Himalayan Pink Salt [to taste]
8 oz cremini mushrooms [thinly sliced]
8 oz mixed greens [chopped]
Sauce
14 oz organic coconut milk [I like Thai Kitchen brand or make your own coconut milk]
4 oz mozzarella-style soy cheese [diced]
5 cloves garlic

DIRECTIONS
Step 1. Heat skillet and add you coconut oil, cumin and dill seeds. Lightly fry
and add your sage, onions, salt and saute until onions lose their sulfuric smell, become
translucent and take on a sweet aroma.
Step 2. Toss in your mushrooms and continue sauteing until they soften and
reduce in size by about 1/3, then add your greens.
Step 3. Add your coconut milk, cheese and garlic to your blender, blend until
smooth and pour into your skillet with your mushrooms and greens.
Step 4. Simmer, while stirring, until flavors combine and mellow [about 7 - 10
minutes].
Step 5. Taste. Make any last minute seasoning adjustments and you're done!
Pour over rice, pasta, vegetables, meatloaf, etc.

The thing I love about this sauce is that it stores well and tastes even better the
following day as the flavors continue to bloom. When I made this sauce, my wife fell
in love with me all over again! [Not that I'm in the marriage advice business, but if you
need a quick marital boost... consider adding this sauce to your arsenal. Even if it doesn't
work... you'll have something to keep you warm.] ;~)

As always, it's my pleasure sharing these tummy taming recipes with you. Until next time...