Ingredients
10 ounces mushrooms
1/4 cup shallots, finely chopped
1/4 teaspoon dried thyme or 1/2 teaspoon fresh thyme leaves
1/2 cup dry white wine or sherry
6 cups cauliflower florets
4 cloves garlic
10 ounces fresh spinach
1/4 cup raw cashew butter or 1/2 cup raw cashews
soy, hemp or almond milk, if needed to thin
2 tablespoons Dr. Fuhrman’s VegiZest, or other no salt seasoning blend, to taste
black pepper, to taste
Preparation
Finely chop mushrooms in a food processor
Heat 2-3 tablespoons water in a large skillet and water saute shallots for 1 minute. Add mushrooms and thyme and continue cooking until all mushroom liquid has evaporated. Add wine and cook for an additional 4 minutes or until evaporated. Set aside.
Steam cauliflower and garlic for 8 to 10 minutes or until tender. Drain and press out as much water as possible.
Place spinach in steamer, steam until just wilted, drain and set aside.
Process cauliflower, garlic, and cashew butter in a food processor until creamy and smooth. If necessary, add soy milk to adjust consistency. Add Vegizest, stir in wilted spinach and add black pepper to taste.
Serve topped with Mushroom Duxelle.
