Creamy Sundried Tomato White Bean & Lion’s Mane Dish or Dip

INGREDIENTS

2 Tbsp olive oil

1 large onion, finely diced

3 garlic cloves, minced

½ cup sundried tomatoes, chopped

1 Tbsp dried thyme

1 tsp chili flakes (optional)

½ cup cream (heavy, sour cream or

plant-based alternative)

1-2 cans white beans (with their liquid;

put half in food processor)

½ cup grated Parmesan, plus more for garnish

2 cups spinach, chopped

Salt & Pepper to taste

Truffle Oil (optional)

DIRECTIONS

Pull the lion’s mane apart and place on a cookie sheet (no olive oil or butter necessary). Roast in the oven at 350 degrees until the edges of the mushroom are brown and crispy (20-25 minutes). Set aside.

Heat olive oil in a pan (we prefer cast iron).

Cook the onion and garlic until soft. 

Add the sundried tomatoes, thyme, and chili flakes. Cook for two minutes. Pour in ½ cup of cream. Stir.

Add the white beans (with liquid - this is the trick to a creamy sauce). We pulverized half our beans in a food processor, and this helped make it more creamy as well. You can skip this.

Add ½ cup of Parmesan. Stir again.

Bring the beans to a simmer for five minutes.

Add the spinach and mushrooms. Mix thoroughly. Add salt and pepper to taste. 

When serving, drizzle truffle oil (optional) and the remaining Parmesan over the dish.

Serve while hot with warm focaccia bread!