[Recipe] Mushroom and Spinach Cream Sauce

Find this recipe, and others, in Coach Harry's Favorite High-Performance Recipes

Ingredients

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb mushrooms, chopped to desired size (I use a food processor for a very fine mince)
• 2 tbsp lemon juice
• 1 tbsp fresh tarragon (or 1 tsp dried)
• 1 tbsp paprika
• 1 cup vegetable broth
• 1/2 cup cashews, soaked in warm water for ~30 minutes, then drained
• 1/4 cup hemp seeds
• 1/2 cup nutritional yeast
• 1/4 cup nut or chickpea flour (I use almond)
• 2 tbsp apple cider vinegar
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 1 lb spinach, chopped to desired fineness (i like a fine chop)

Instructions

1. In a skillet or saute pan, water-saute the onion and garlic for a few minutes until soft
2. Add the mushrooms and continue to cook until the mushrooms release their moisture
3. Stir in lemon juice, tarragon and paprika
4. Blend vegetable broth and the rest of the ingredients (except the spinach) until smooth
5. Pour into the mushroom mixture and bring to a gentle boil
6. Reduce heat and simmer for 10 minutes
7. Stir in the spinach until wilted, about 5 minutes

Why Coach Harry Likes It

It's hard to believe a sauce or gravy this umami and rich is whole food, plant based. What's more, this sauce is super versatile. You can eat it over pasta as a creamy white sauce or it makes for a great gravy for a no-meat loaf or biscuits. It's a great way to pack in a ton of mushrooms and spinach, even for those who are put off by the texture of mushrooms because you can chop them small.