Creamy Mushroom & Spinach Skillet
30 min
Vegan
88614
For 2 Portions
400 g
cremini mushroom
250 ml
vegan heavy cream
120 g
sourdough bread
60 g
tomato, sundried, in oil
60 g
baby spinach
5 g
parsley, fresh
1/2
yellow onion
60 ml
water
2 tbsp
olive oil
2 clove(s)
garlic
1 tbsp
cornstarch
pepper
salt
1. All set?
2. Clean and halve mushrooms. Cut bigger mushrooms into quarters.
3. Peel and finely dice onion.