INGREDIENTS

5 tablespoons olive oil
1 pound cremini mushrooms, chopped into quarters
1 medium-sized yellow onion, chopped
4 garlic cloves, diced
2 tablespoons gluten-free flour (you can use most any kind, but we used brown rice flour, with good results).
1 cup white wine (Make certain it’s vegan! Check www.barnivore.com to be sure).
2 cans cannellini beans, washed and rinsed
1/2 cup vegetable broth
1 cup shredded kale
2 tablespoons lemon juice
1/2 cup gluten-free panko breadcrumbs (check labels to be sure).
2 tablespoons freshly grated lemon zest

sea salt and fresh ground pepper to taste

DIRECTIONS

Pour four tablespoons of the olive oil into a large frying pan (make sure it’s really big!) Heat the oil, then add the onions, garlic, mushrooms, and a pinch of salt and pepper. Fry at medium heat setting until mushrooms turn slightly brown and begin to soften.

In a small bowl, mix together a slurry of the flour and half the white wine. When it’s smooth, pour into the frying pan with the mushroom/onion/garlic mixture. Add the beans, then the rest of the wine and the vegetable broth, stirring continuously.

Turn off the heat and add the kale, allowing the residual heat to wilt it slightly. Sprinkle in the lemon juice and add another dash of salt and pepper, if desired.

In a separate bowl, combine the panko crumbs, grated lemon zest, 1 tablespoon olive oil, and another pinch of salt and pepper. Pour the mushroom mixture into a large baking pan or casserole dish and cover with the panko mixture, spreading the crumbs evenly.

Bake at 375 degrees for approximately 20 minutes. Scoop contents with spatula, ladle onto plates, and serve! Pairs well with a side salad, some gluten-free rolls, and more of that delicious white wine. This hearty dish serves 4-6 ravenous guests! It will keep well in your refrigerator, securely covered, for up to 3 days. It’ll taste even better reheated tomorrow! Stay warm, and remember — spring will be here before you know it.