Mushroom and Artichoke Sauce

GF NF

Ingredient	Quantity	Procedure

olive oil	2 Tbsp	Heat in a non-stick saucepan.
white onion, finely diced	1	Add to oil in pan and stir while frying gently until translucent.

portabello mushrooms, thickly sliced	300g	Add to pan and continue to stir and cook until almost cooked.

vegan GF Worcestershire sauce	a splash	Add and stir into mushrooms and onions.
paprika powder	1 Tbsp
vegan white wine	65g
soya cream	100g
whole grain mustard	1 tsp
artichokes heart, tinned, drained and rinsed	240g

young spinach leaves	60g	Add to pan, cover and cook for 3-4 minutes, until spinach has wilted.

		Mix and serve hot or cold.

		Serves 4

All recipes are vegan, vegetarian, dairy-free and egg-free
Key: GF = Gluten Free; NF = Nut Free ; SF = Soya Free; O = Option

Recipe by Helen Edwards