Step 1

In a large, non-stick griddle, sauté the onions in olive oil over medium heat for about 3-4 minutes and then add the mushrooms and garlic. Keep cooking for about 10 minutes.

Step 2

Pour in the wine and cook just until it evaporates.

Step 3

Add the potatoes, salt, and pepper to the mushrooms and keep frying, stirring occasionally for 10 minutes.

Step 4

Add coconut milk and reduce the heat to low. Cover with a tight lid and simmer for about 15-20 minutes, or until the potatoes are cooked through.

Step 5

Let it rest for 5 more minutes, garnish with parsley, and serve.