Ingredients

• 1 (or 2) container(s) shitake mushrooms
• 1 shallot, diced
• 4 cloves garlic, pressed or grated
• 1 thumb ginger, presssed or grated
• 1/2 cup fresh basil, diced
• 1/4 to 1/2 cup brown sauce reduction
• 1/2 cup pinot grigio
• 2 cans coconut milk
• 1 sweet onion, cut into 1-inch chunks
• 1 red pepper
• 1 orange pepper
• 2 zuchinni
• 1 or 2 potatoes (or more small potatoes)
• 2 cups mushroom broth
• 4 tablespoons green curry paste

Steps

1. Bake the potatoes until they are nearly ready to be eaten.
2. Make the brown sauce reduction
3. Lightly oil a large wok and heat it up to medium heat (coconut oil spray works well here).
4. When the wok is ready, throw in the mushrooms and heat them up just a bit until they start to give off some of their liquid. (2 - 3 mins)
5. Add the shallot, garlic, ginger, and basil. Stir frequently until the shallot and garlic has had a moment to cook (2 mins).
6. Add your veggies / potatoes and the brown sauce reduction. Stir to coat the veggies in the brown sauce.
7. Add the pinot grigio.
8. Add the mushroom broth, coconut milk, and green curry paste.

Alternative Steps

1. Throw everything into a crockpot and let it rip on low for 8 hours or medium for 4 hours.