1/2 cup mushrooms ( I used Crimini)
1 onion, thinly sliced
2 tbsp - butter
1/2 cup coconut milk
3 tbsp coconut cream
2 tsp of grated cheese ( I used cheddar)
a pinch of oregano
a pinch of chilly flakes
salt to taste
Method: Add 2 tbsp of butter and saute onions and mushrooms. When well done, add coconut milk, coconut cream and grated cheese. Keep stirring till a sauce like consistency is achieved. Add oregano, chilly flakes and garlic powder.
Serve on top of a big chunky piece of roasted chicken.