Heat oil in a skillet over medium heat.
Add shallot and cook for 2 minutes.
Add mushroom, salt, and pepper and cook for 5 minutes.
Add wine and cook until liquid is evaporated but not completely, about for 7 minutes
Add coconut milk and simmer for 5 minutes.
Stir in tarragon and spoon over toasted crusty bread.

2 tablespoon olive oil
1 large shallot, minced
12 cup mushroom, sliced (any variety will do)
1/2 teaspoon sea salt
12 turns cracked black pepper
1/4 cup white wine
1/3 cup coconut milk
2 tablespoon fresh tarragon
crusty bread