Lectin Free Butter Mushrooms 
by: Seema Racela

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-Extra virgin olive oil

-3 cups mushrooms, chopped
-1/4 cup onions, diced
-1 large garlic, minced
-1/8 teaspoon fresh ginger, grated
-3 tablespoons A2, French, or homemade butter (or grass-fed ghee)
-5 tablespoons strained tomato sauce
-1/4 cup water
-1/4 tsp salt
-A few shakes of garam masala
-1/2 cup organic heavy cream
-A few shakes of fermented hot sauce

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1. Coat the bottom of a large stainless steel frying pan with extra virgin olive oil and turn the heat on to medium.
2. Add the onions and sauté until they soften and become a little clear, about 2 minutes.
3. Add the mushrooms, garlic and ginger and cook until most of the water has evaporated from the mushrooms.
4. Turn the heat down to low and add the rest of the ingredients. Cook until the sauce thickens to your preference.
5. Serve over pressure cooked basmati rice or with homemade naan. Enjoy!