Garlicky Mushroom crème de la crème with wilted spinach
Ingredients
- 2 tbsp B-well Original Tangy Mayonnaise
- 3 tbsp B-well Cooking Olive Oil
- B-well Extra Virgin Olive Oil, drizzle
- 1 medium onion, finely sliced
- 1 punnet of button mushrooms, sliced
- 4 large spinach leaves, thinly shredded
- 4 cloves of garlic, chopped
- ½ tsp red chilli powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dry coriander
- Coconut Milk
- Pasta of your choice (we love baby marrow pasta)
Instructions
- In a medium saucepan, add the onions and braise in some B-well Cooking Olive Oil, until pink and blush.
- Add some water, enough to cover the onions (about 45 ml) and allow the onions to soften for about 3 min.
- Mix in the salt, pepper and red chilli.
- Now add the mushrooms, allow to brown and stir to ensure they are coated.
- Add the garlic, coriander, milk and B-well Original Tangy Mayonnaise and stir well.
- Close the lid of the saucepan and allow to thicken and cook for about 2-3 min.
- Drizzle with B-well Extra Virgin Olive Oil and stir.
- Add the cooked pasta, mix, serve, garnish as you wish and ENJOY the creamy pleasures of all the mushroom flavours, while your body enjoys the boost.
We love
- Garnishing with fresh coriander
- Sprinkling of the cheese of your choice
- Sprinkling nutritional yeast before serving
- Using this sauce as a burger topping
- Dipping our chips in this sauce, anyone say, “disco mushroom fries”
Notes
- Button Mushrooms: Source of selenium, potassium, B vitamins, calcium, phosphorus and iron.
- Spinach: Antioxidant, carotenoids, vitamin C, folic acid, calcium.
- B-well selection of products: Omega 3 and 6.
Recipes we’re loving:
Teff and Coconut Chocolate Cake
Try this delightful gluten-free Teff and Coconut Chocolate Cake recipe this Easter with thanks to plant-based chef Mira Weiner
Mango Berry Paradise Pie
For some Sunfired inspiration, try this tempting recipe from Dr. Aris Latham
Botanical Hargrow Mirror, Avodaco Mousse, Cucumber Pearls Citrus Crumble
This culinary masterpiece crafted by Executive Chef at the Palm House Boutique Hotel & Spa, Gregory Henderson, showcases a captivating array of vibrant and distinctive local and indigenous ingredients meticulously selected to not only delight the palate but also to engage the senses.
Bettina Campolucci Bordi’s Chickpea Omelette
Try Bettina Campolucci Bordi’s savoury go-to breakfast recipe that will transport you to sun-kissed holidays in Asia, filled with swaying palm trees, sandy beaches, and those carefree, humid curls!
Tom Hunt’s Chocolate Tasting
Try this chocolate truffle recipe by food educator Tom Hunt, made from a simple water ganache which enhances the natural and intense flavours of the chocolate. Made with nothing but chocolate, salt and water, its designed to maximise the flavour of the chocolate, so that you can taste its true, intense flavour, that is individual to each and every chocolate bar. It’s a great way to revitalise and transform aged chocolate that has become discoloured, into a truly remarkable treat.
Sage infused Cashew & Blueberry Tarts
Michele Mistry, a certified Ayurvedic Health Counsellor of INDIKAAP, presents a beautiful and delicious plant-based dessert that is simple to prepare and guaranteed to impress.
Creamy Chakalaka Oyster Mushrooms Topped With Chimichurri
These oyster mushrooms, paired with creamy chakalaka and coriander-olive chimichurri by Celebrity Chef Lorna Maseko, are a must-try!
Chana Chole Korma, or Coconut Chickpea Korma with Spiced Rice
Try this Chana Chole Korma, also known as Coconut Chickpea Korma with Spiced Rice showcased by Chef Zana Alvarado at the Good Life Show in Johannesburg.
Plant-based gluten-free Italian lasagne
This Lasagne is the perfect fusion of your favourite vegetables and flavours. This easy, plant-based, dairy-free, and gluten-free recipe from award-winning food writer, Amy Hoppy, makes for an ideal crowd-pleasing, meat-free dinner party dish to enjoy with family and friends!
Floating Jack and the Beanstalk Salad
Delight your family and friends with something extraordinary for your festive table by preparing this simple yet enchanting Floating Jack and the Beanstalk Salad, presented by internationally acclaimed wild and indigenous chef, Gregory Henderson.
