This dish is gluten free and fat free yet full of flavor. I have a confession…I’m crazy about my oven broiler. It’s easy to pop something in for quick crispness and lends a great flavor.
Clean and steam green beans until tender. Approximately ½ - ¾ pounds.
8 oz package of medium baby bellas, chopped
3 mushrooms, diced and set aside (reserved for skillet frazzle)
½ diced shallot
leek, about a 2 inch piece chopped
¼ medium yellow onion, chopped
½ c nondairy ff milk, more if needed
½ large russet potato, boiled and drained
½ organic vegetable bouillon
1/3 c organic red wine
sea salt and cracked black pepper
gluten free breadcrumbs (or crushed gf pretzels)
additional leek cut in thin rings
vegetable broth for sautéing
Sautee mushrooms, vegetable bouillon, shallot, leek, and yellow onion in wine and a small amount of water if needed.
In blender put: rice milk, boiled potato, sea salt, cracked black pepper, parsley, and the sautéed mushroom mixture.
Blend until thick but not completely creamy.
Adjust seasoning if needed.
In nonstick skillet heat some vegetable broth.
Put cold steamed beans and the 3-diced mushrooms in skillet and cook for a minute or two.
Add the blended mushroom mix and some gf breadcrumbs. Heat through but do not boil.
Use a foil lined baking sheet that can be broiled in.
Put mushroom mixture on baking sheet and put additional leek pieces on top.
Sprinkle with vegan gf/ff breadcrumbs or gf pretzel crumbs and more chopped parsley.
Put in broiler for 10 minutes, or until the top gets a bit crisp.
Note: gf/ff breadcrumbs are hard to find so I make a mix of crushed pretzels, diced parsley, garlic and onion powder. This works great in a pinch.