- 1 c boiling water
- 1 ½ lbs fresh mushrooms, trimmed and sliced (mixed, your choice of varieties)
- 2 onions, finely chopped
- 4 garlic cloves, minced
- ½ tsp dried thyme leaves or 2 sprigs fresh thyme
- 1 tsp sea salt
- ½ tsp black peppercorns, cracked
- 1 bay leaf
- 4 c vegetable broth
- 1 c coconut milk
- 4 tbsp virgin coconut oil
In a heatproof bowl, soak ½ of the mushrooms in boiling water for 30 minutes.
Drain through a fine sieve, reserving liquid.
Pat mushrooms dry with paper towel and chop finely and SET ASIDE for later.
In a skillet heat 1 T virgin coconut oil over medium heat.
Add fresh mushrooms, cook (stirring until they lose their liquid) and transfer to crock pot.
In same pan, melt remaining 3 T virgin coconut oil.
Add onions and cook, stirring until softened.
Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute and transfer to slow crock pot.
Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Discard bay leaf.