INGREDIENTS
2 tbsp
extra virgin olive oil
4 cloves
garlic
1 medium
shallot
4 tbsp
salted butter
6 cups
mushrooms
3 cups
cremini mushrooms
2 tbsp
fresh sage
1 tbsp
fresh thyme leaves
1 tbsp
balsamic vinegar
6 cups
vegetable broth
1 cup
canned coconut milk
1/2 cup
parmesan cheese
1/4 cup
extra virgin olive oil
2 cups
sourdough bread
2 tbsp
oregano
2 tbsp
fresh thyme leaves
2 cloves
garlic
1 serving
kosher salt