There’s a secret ingredient in this sauce, aside of the usual and expected garlic, dried thyme or black pepper. And that ingredient is cardamom! Save this recipe as your go-to rich and velvety mushroom sauce that goes well with pasta, vegan meatballs or in puff pastry based dishes…or just enjoy it with a slice of fresh bread!

INGREDIENTS

500gr (17oz) mushrooms, wiped and sliced

4 chubby garlic cloves, finely chopped

6 cardamon pods, cracked open

2 tsp dried mixed herbs or thyme

Extra virgin olive oil

200ml (7 oz) coconut cream

Salt and black pepper to taste

DIRECTIONS

In a large sauté pan, cook the garlic in olive oil until fragrant. Then add the dried herbs and cardamom, stir for a few short minutes to develop flavour.

Add the mushrooms, sprinkle with some salt, and cook on high heat.

Just as they are cooked, pour over the coconut cream, season again as necessary with salt and black pepper.

Lower the heat and allow the sauce to simmer and thicken.

Enjoy as you desire- sometimes I just enjoy this with some good fresh bread!