Creamy Mushrooms with Sun-Dried Tomatoes, Spinach and White Beans

Today I have a new Italian flavor inspired, 30 Minutes, One-Pot Recipe for you! And this one is for all the mushroom lovers out there: Creamy Mushrooms with Sun-Dried Tomatoes, Spinach and White Beans!

You can serve it over pasta (I chose orzo), rice, (mashed) potatoes, or even by itself as a soup. Super delicious, flavorful, and easy to prepare!

Creamy Mushrooms with Sun-Dried Tomatoes, Spinach and White Beans

Course Dinner, Side Dish

Cuisine Italian-Inspired

Keyword Plant-Based Creamy Mushrooms, Vegan Creamy Mushrooms

Total Time 40

Servings

Author Alex

Ingredients

16 oz baby bella mushrooms
6-8 sun-dried tomatoes + a drizzle of the tomato oil
2 large handful fresh baby spinach
2 cups white beans cooked and rinsed
1 medium sweet onion
3 cloves garlic
2 tbsp vegan butter
2 tbsp all purpose flour
1/2 tbsp Italian herbs
3 cups oat milk extra creamy
1 tbsp white wine vinegar
salt and pepper to taste

Instructions

Clean mushrooms, and cut them in half or quarters depending on their size.
Finely dice onion, mince garlic, and thinly slice sun-dried tomatoes.
Melt vegan butter in a deep pan or dutch oven, and sauté onions for 5 minutes over low to medium heat, then add garlic and tomatoes. Sauté for another 3-5 minutes until very fragrant, then add all purpose flour, and keep stirring for another 2 minutes.
Add oat milk, mushrooms, white beans, vinegar, and herbs, and bring to a boil. Simmer for 10 minutes, then add spinach, and season to taste with salt and black pepper. If needed, add more water to thin out the sauce.
Drizzle with some of the tomato oil, and enjoy!