Servings: 4

1 White Onion 1 White Onion
1 cup pearl onions or Leeks 1 cup pearl onions or Leeks
3 cloves garlic 3 cloves garlic
2 tblsp Italian Herb blend 2 tblsp Italian Herb blend
1 tblsp Tamari 1 tblsp Tamari
1 tblsp Balsamic Vinegar or Worcestershire sauce 1 tblsp Balsamic Vinegar or Worcestershire sauce
4 cups large chopped mixed raw mushrooms (brown, Portobello, Shitake, Chesnut 4 cups large chopped mixed raw mushrooms (brown, Portobello, Shitake, Chesnut
2 tblsp Mirin (cooking wine) or Cooking Sherry 2 tblsp Mirin (cooking wine) or Cooking Sherry
2 cups dried mushroom mix (soak 4 to 5 hours) keep soaking water 2 cups dried mushroom mix (soak 4 to 5 hours) keep soaking water
1 ½ cup frozen green peas 1 ½ cup frozen green peas
1 tsp salt 1 tsp salt
1 cup vegetable broth 1 cup vegetable broth
2 cups baby spinach 2 cups baby spinach
 
White Sauce White Sauce
1 large cauliflower 1 large cauliflower
4 cups soy milk 4 cups soy milk
1 cup white beans 1 cup white beans
2 tblsp nutritional yeast 2 tblsp nutritional yeast
2 tblsp white miso 2 tblsp white miso
2 tblsp Tahini 2 tblsp Tahini
1 tsp onion powder 1 tsp onion powder
1 tsp Dijon mustard 1 tsp Dijon mustard

Chop & saute white onion in 2 tblsp dried mushroom liquid
ADD rest of ingredients & mix
Slow Cook for Day or pressure cook for 12 mins
White Sauce
Simmer chopped cauliflower in soy milk
ADD: remainder white sauce ingredients
Use immersion blender to smooth sauce

Prep: Soak dried mushrooms in 2 cups water for 4 to 5 hours  Prep: Soak dried mushrooms in 2 cups water for 4 to 5 hours