1 cup millet, rinsed and drained
pinch sea salt
2 1/2 cups water
2 teaspoons olive or coconut oil, divided
10 mushrooms, sliced, stems separated
1/2 onion, diced
3 cloves garlic, minced
1 cup zucchini, chopped
pinch black pepper
2 teaspoons dried basil
1 tablespoon nutritional yeast, optional
1 tablespoon red or white wine, or water
juice of 1/2 lime, optional
1/4 cup coconut milk, optional
fresh basil or parsley, to garnish
1. Add water to pot with millet. Sprinkle sea salt in the water, bring it to a boil and simmer on low for 20 minutes, or until dry and fluffy. Meanwhile, heat a pan to medium heat. Add half the oil and the sliced mushroom tops. Reserve the stems for the sauce. Saute the mushrooms for a few minutes while you start on the sauce.
2. Heat a medium sauce pot, add other half of oil, onion and garlic. Stir to coat, and allow to cook for a few minutes until onions are translucent. Stir in the zucchini and mushroom stems and allow to saute for a few minutes until all the vegetables are starting to soften.
3. Sprinkle salt on mushroom tops in first pan, and let cook a few more minutes. To zucchini pan, add the salt, pepper, basil, nutmeg and optional nutritional yeast, and stir to coat the vegetables. Cook until the zucchini is fully softened. Go back to the mushrooms and when they are fully cooked, pour in the wine or water, and optional lime juice in the pan to deglaze. Set aside until the sauce is finished.
4. Once zucchini is very soft, add coconut milk, and let simmer for a couple of minutes. Blend the vegetables in a blender or food processor until smooth. Stir in the sauteed mushrooms and serve over the fully cooked millet or other grain, garnished with your choice of fresh green herb.
Source of recipe: I love making creamy vegetale-based sauces, and this one was a result of my new-found love for mushrooms.