Creamy Mushrooms with Solar-Dried Tomatoes, Spinach and White Beans! by plantbased.traveler
Components:
16 ozbaby bella mushrooms
6-Eight sun-dried tomatoes in oil (+ a drizzle of the tomato oil)
2 massive handful of contemporary child spinach
2 cups white beans (cooked and rinsed)
1 medium candy onion
Three garlic cloves
2 tbsp vegan butter
2 tbsp all objective flour
1/2 tbsp Italian herbs
Three cups further creamy oat milk
1 tbsp white wine vinegar
Salt and black pepper to style
Technique:
Clear mushrooms, and lower them in half or quarters relying on their measurement.
Finely cube onion, mince garlic, and thinly slice sun-dried tomatoes.
Soften vegan butter in a deep pan or dutch oven, and sauté onions for five minutes over low to medium warmth, then add garlic and tomatoes. Sauté for one more 3-5 minutes till very aromatic, then add all objective flour, and preserve stirring for one more 2 minutes.
Add oat milk, mushrooms, white beans, vinegar, and herbs, and produce to a boil. Simmer for 10 minutes, then add spinach, and season to style with salt and black pepper. If wanted, add extra water to skinny out the sauce.
Drizzle with a few of the tomato oil, and luxuriate in!
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