Author Angela Litzinger at test.angelaskitchen.com
16ouncesfrozen broccoli floretsthawed
1 1/2medium onionsthinly sliced
salt and pepperto taste
1 1/2poundsmushroomscleaned and sliced
3/4cupswhite wine or chicken stock
1 1/2bay leaves
1 1/2cupscoconut milk
1 1/2cupsunsweetened milk substitute of choiceI like almond
Heat oil. Add onions and stir, cooking until caramelized. Remove onions from pan, leaving oil Season with salt and pepper.
In hot oil stir in mushrooms, cooking until browned. Season with salt and pepper. Stir in wine or stock, bay leves and cloves. Boil off most of the wine, scraping up and bits in the pan. Wisk cornstarch into milk substitute. Stir coconut milk and milk substitute into pan with mushrooms. Whisking continuously over medium heat, bring to a simmer until mixture thickens. Remove bay leaves and cloves. Whisk in nutmeg. Season to taste with salt and pepper. Stir in thawed broccoli.
Put mixture into a 9×13 baking dish. Sprinkle caramelized onions on top. Cover with foil and freeze.
To serve: Thaw. Covered, place in oven and cook at 350 degress for 20 minutes. Uncover, place back in oven and cook for remaining 10 minutes.