Asian mushroom cream sauce

Ingredients for 4 servings:

• 1 cup of cream
• ½ small can of coconut milk
• 1 small can of tomatoes, drained
• 500 g mushrooms, quartered
• 1 zucchini, diced
• 2 shallots
• pepper
• Sauce (Teriyaki Sauce)
• salt and pepper
• olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and finely dice the shallots. Sauté in hot olive oil. Add the quartered mushrooms (or shiitake mushrooms if desired) and the finely diced zucchini, and sauté briefly. Season with salt and pepper. Now add the drained canned tomatoes (important: omit the liquid; it’s all about the tomatoes), heat briefly, and break them up a little with a wooden spoon. Add the cream and let it reduce well. Then, depending on your taste, add up to half a can of coconut milk (I prefer creamy) and simmer with the lid closed until the sauce reaches a nice, creamy consistency. Season with teriyaki sauce to taste. This sauce works well as a “cream sauce” with rice or noodles—but also with meat or fish fillets. Possible variation: omit the tomatoes.