Name: Lemon BOM
Yield: 4
Ingredients: 8 ounces button mushrooms, sliced; 8 ounces shiitake mushrooms, sliced; 1 yellow onion, chopped; 2 cloves garlic, minced; 1/2 cup low sodium or no-salt-added vegetable broth or white wine; 1/2 teaspoon dried oregano; 1/2 teaspoon dried rosemary; 1 tablespoon nutritional yeast; 3 cups cooked or 2 (15 ounce) cans no-salt-added or low sodium white beans; 1 organic lemon, juiced and zested, or to taste

Serves

Ingredients

8 ounces button mushrooms, sliced

8 ounces shiitake mushrooms, sliced

1 yellow onion, chopped

2 cloves garlic, minced

1/2 cup low sodium or no-salt-added vegetable broth or white wine

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary

1 tablespoon nutritional yeast

3 cups cooked or 2 (15 ounce) cans no-salt-added or low sodium white beans

1 organic lemon, juiced and zested, or to taste

Instructions

Water saute the mushrooms until tender, 5-7 minutes. Transfer the mushrooms to a dish, keeping the liquid in the pan.

Saute the onions and garlic in the mushroom liquid, adding water or some of the vegetable broth or wine if necessary, until the onions are translucent and soft.

Add the remaining vegetable broth or wine, spices, and nutritional yeast. Stir to combine, and bring to a boil. Turn heat to medium low and add the beans and cooked mushrooms. Simmer 10 minutes or until sauce thickens. Stir in lemon juice and zest and remove from heat.

Nutrition Facts

Calories 244, Protein 18 g, Carbohydrates 44 g, Sugars 4 g, Total Fat 1.1 g, Saturated Fat 0.2 g, Cholesterol 0 mg, Sodium 35 mg, Fiber 12.3 g, Beta-Carotene 2 ug, Vitamin C 8 mg, Calcium 141 mg, Iron 5.8 mg, Folate 127 ug, Magnesium 108 mg, Potassium 1167 mg, Zinc 3.2 mg, Selenium 10.6 ug

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Lemon BOM