• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 onion
  • 4 cloves garlic
  • 3 cups spinach leaves
  • 2 plum tomatoes
  • 2 tablespoons olive oil
  • 15 oz butter beans, rinsed and drained
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ cup white wine
  • 1½ cups vegetable broth
  • 3 tablespoons cream cheese
  • 1 bay leaf
  • salt
  • black pepper
  • 1/3 cup grated Parmesan cheese
  • rustic bread

Ready for fall comfort food season? It’s time to rejoice because the wait is over with a warm bowl of saucy FunGuy mushrooms, butter beans, and tender spinach leaves! 

We’ve taken late harvest juicy plum tomatoes and green spinach leaves and added them in to this dish, making it perfect for the summer to fall transitional season. Topped with salty grated Parmesan cheese and everyone will be asking for a seconds! 

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth., trim the stems and cut the mushrooms into quarters. Peel and thinly slice the onion and peel and mince the garlic cloves. Rinse the spinach leaves until cool water and shake off the excess. Remove the stem end of the tomatoes and chop the rest. 
  2. Add the onion and garlic, sautéing 2-3 minutes, or until lightly browned. Add the FunGuy mushrooms and sauté an additional 4-5 minutes or until browned. Next, add in the chopped tomatoes and cook another 5 minutes or so, stirring frequently. Once the tomato peel has started to curl up and pull back remove it and discard if desired. 
  3. Toss the beans into the pan, pour in the wine, and stir well to release any crispy bits from the bottom of the pan. Season with the oregano, thyme, and a Let the wine simmer and reduce to almost nothing. 
  4. Pour in the vegetable broth, add the bay leaf and stir well. Increase the heat to high and bring it just to a boil, then reduce the heat to medium and allow to simmer about 10 minutes, or until it has become thick and saucy.  
  5. Once the mushrooms and beans have reduced down to a thick saucy consistency, turn down the heat to medium low. Stir in the cream cheese and allow it to melt into the sauce. Taste and season with salt and black pepper as necessary. Add the spinach, stir, turn off the heat and cover to let the spinach wilt into the beans and mushrooms. Once the spinach has wilted, stir again and add Parmesan cheese on top. 
  6. Ladle the mushrooms, beans, and spinach into a bowl and serve with crusty rustic bread and more Parmesan cheese grated on top! 

Have a Fun meal!