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1
If making millet, rinse and drain it, and add 2 cups of water for your 1 cup of millet. Sprinkle sea salt in the water, bring it to a boil and simmer on low for 20 minutes, or until dry and fluffy.
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2
Meanwhile, heat a pan to medium heat. Add 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.
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3
Heat a medium sauce pot, add 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.
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4
The next part of this creamy mushroom sauce recipe is to go back to the mushrooms, sprinkle salt on them, and let cook a few more minutes.
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5
Add the salt, pepper, basil, nutmeg and optional nutritional yeast, and stir to coat the vegetables. Cook until the zucchini is fully softened.
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6
Go back to the mushrooms and when they are fully cooked pour the wine, water and optional lime juice in the pan to deglaze. Set aside until the sauce is finished.
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7
Once it is very soft, add the water, coconut milk and lime juice and let simmer for a couple of minutes. Lime juice makes this sauce very light and playful, so if you are looking for a heavier-tasting creamy sauce leave this out and use more coconut milk.
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8
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.
