DIETS: LC GF VG VT
Serves 4
Time: 40 Minutes

Ingredients: 

• 1/2 cup hot water
• 1/2 ounce dried porcini mushrooms
• 4 Tablespoons vegan butter, divided
• 2 cups button mushrooms, sliced
• 2 cups asparagus, chopped (break off the woody bottoms and chop into 1/2" pieces
• 1/4 cup gluten-free flour
• 1 1/4 teaspoons dried thyme (or 1 Tablespoon plus 1 teaspoon fresh)
• 1 1/4 cups almond milk (approximately)
• 1/2 cup vegan sour cream
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 baked biscuits or slices of toasted bread, 3 cups cooked brown rice or 4 baked puff pastry cups

 

​Instructions: 

• In small bowl pour 1/2 cup hot water over dried mushrooms and let sit for 20 min.  Remove the mushrooms and chop into small pieces but SAVE THE LIQUID. 
• Melt 1 Tablespoon of the butter in a medium saucepan over medium heat and add the dried and button mushrooms and asparagus and cook until mushrooms are limp and asparagus is done to your liking (about 4-6 min).  Remove from pan and set aside.
• Melt remaining 3 Tablespoons butter in the same saucepan over medium heat.  Add flour and thyme and cook for about 5 minutes (until bubbly and thick). 
• Add milk and leftover mushroom water and whisk constantly until mixture thickens (3-5 min).
• Add mushrooms and asparagus and cook until heated through. Can add more almond milk if it's too thick.
• Turn off heat and mix in sour cream and keep on burner until heated through (but do NOT let it boil).
• Add salt and pepper and serve with biscuits, bread, rice or puff pastry cups.

Nutrition Info Per Serving: 
Calories 557
Total Fat 30 g
Cholesterol 1 mg
Sodium 1776 mg
Potassium 437 mg
Total Carbohydrate 63 g
Dietary Fiber 5 g
Sugars 17 g
Protein 11 g