Creamed Spinach Sauce Over Sliced Mushroom Burgers
Vegan; 45 minutes; Serves 4
I made these last night and served them with blue baked potatoes. Bruce was SO thrilled with these, I think since there were so many different flavors in this dish....
Makes 2 cups
1/2 teaspoon earth balance
1 Tablespoon minced onion
1 clove of garlic minced
1 Tablespoon all-purpose flour
1/2 cup hemp milk
1/2 cup low-sodium not-chick'n broth
kosher salt and black pepper
garlic and red pepper to taste
4 cups chopped fresh spinach
1. In a large pan, over medium high heat, heat broth, hemp milk, spinach, garlic and onion. When the spinach starts to wilt (about 5-8 minutes), whisk in flour and spices. When the sauce starts to thicken, lower the heat to simmer until all the spinach has wilted.
To Make the Sliced Mushroom Burgers
Vegan; Serves 4
8-10 button mushrooms (depending on size); cleaned and sliced
olive oil to coat
balsamic vinegar to coat
dry white wine to coat
1 clove of garlic, minced
1. In a shallow glass dish, marinade mushrooms in oil, vinegar and white wine for 15-20 minutes.
2. Over medium-high heat, in a small pan, pour the mushroom mixture and heat until the mushrooms turn brown. Then lower heat to a simmer for about 5-7 minutes, and serve on toasted buns with the cream spinach mixture.