I created this recipe for a picnic my family & I took; I wanted a dish that wasn’t traditional picnic side that would go well with steak and corn on the cob. This turned out amazing and easy.
1 cube Melt
16 ounces button mushrooms
1/2 package frozen peas, slightly thawed
1 can full-fat coconut milk
salt and pepper, to taste
garlic and onion powder, about 1/2 to 1 teaspoon, to taste
1/8 to 1/4 teaspoon chicken or veggie bouillion
Melt the Melt in a large skillet; add mushrooms & cook until soft and browned; add coconut milk and season with seasonings; heat through & taste. Adjust seasoning as needed and add peas. Heat through and serve.
You can make a day in advance; once peas are added & cooked, pour into a storage dish and cool completed. Cover and refrigerate.
To serve from stove, pour into skillet and heat through and serve.
For a grill option, pour into an aluminum or grill proof pan; cool, cover and refrigerate; place on hot grill, away from coals, stirring occasionally until heated through.