1 tablespoon oil (whatever kind you like)
8 (or more, or less) mushrooms, chopped
5 (or more, or less) cloves garlic, minced
1/2 cup coconut milk (you want the creaminess here, so I wouldn't recommend using soy milk)
some vegan soy parmesan (I've never actually used this, but I just thought it would be good)
about 1/4 teaspoon nutmeg (makes the recipe - don't leave out!)
1/2 - 1 teaspoon black pepper (freshly ground is best)
You can also add some lemon juice to the sauce, freshly squeezed is best, or garnish with lemon wedges
salt to taste
Saute the mushrooms and the garlic in a pan over med-low heat, until it looks yummy. Separately, bring the coconut milk to a boil over the lowest heat possible, and as soon as it starts boiling, add the parmesan, nutmeg, and pepper, (lemon too if you'd like) and remove from heat. Mix it all together.
Add the coconut sauce to the mushrooms/garlic and simmer on lower heat until the sauce reduces. Make sure to stir it constantly or else it WILL burn. Just stir until it comes to a consistency that looks like alfredo sauce, and serve immediately over fettuccine noodles. I like to use black pepper fettuccine, but any kind it good!
This recipe is awesome! Tastes as good as it sounds.