One thing that I miss is cream of mushroom soup. In this recipe, I tried to recreate the taste and texture using coconut milk.

Start by slicing and sautéing 5 mushrooms in dairy-free butter or oil. Browning the mushrooms would bring out the nice earthy flavour.

Set the mushrooms to one side while you brown the chicken. Before browning the chicken, season both sides with some salt and pepper.

In the same pan you cooked the mushrooms, brown the chicken for about 3-4 minutes per side. The inside might not be cooked, but that’s ok. We will still be cooking it longer in the sauce.

Set the chicken aside while you prepare the rest of the sauce. In the same sauce pan, melt 1 Tbsp of dairy-free butter. Slowly add 2 Tbsp of flour and stir it into the butter. Cook for about 2-3 minutes. This will help thicken the coconut milk.

Slowly add one can of coconut milk to the mixture. If you add it too quickly, the sauce will become lumpy. At this point, add some salt, pepper and some herbs to taste. Let the sauce come to a boil before adding the mushrooms and chicken back in.

When the sauce has come to a boil, add the rest of the ingredients back into the pan. Simmer on low heat until the chicken is fully cooked.

The sauce will also start turning a nice brown colour and take on some of the chicken and mushroom taste. You can serve this on top of rice. Its a great substitute for the original cream of mushroom. Yum!!

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