• 2 tablespoon CocoPacific Virgin Coconut Oil
• 1 onion, finely chopped
• 175g button mushrooms, sliced
• 200ml white wine
• 150ml double cream
• 2 teaspoon fresh tarragon, chopped
• 2 teaspoon French Mustard
• 1 clove garlic, crushed
• Salt and pepper to taste
In a frying pan, heat the CocoPacific Virgin Coconut Oil and sauté the onion for 3 min.
Add the mushrooms and cook for a further 2 minutes. Add wine and simmer for 5 minutes.
Stir in cream, mustard, tarragon, garlic and seasoning and heat gently to warm through.