Veganized Rachael Ray: Mushroom-spinach Bread-zagna

Mr Pescador is a “meat and potatoes” kind of guy.  Love her or hate her, Rachael Ray (in my opinion) has mastered comforting, home-style recipes that appeal to the Standard American Diet.  So I’ve started veganizing her recipes to make healthier foods that still have the flavors Mr Pescador is used to.  When I first made this recipe, I followed her directions exactly and I wasn’t crazy about the bread slices on the bottom of the casserole – completely mushy and gross.  I’ve since modified her recipe to make it more of a crostini-style recipe, which is more to my taste.  If you prefer, you can follow her original recipe.

Vegan Mushroom & Spinach Bread-zagna

Original Rachael Ray recipe here

2 c unsweetened plain non-dairy milk (I used rice)

¼ c nutritional yeast

¼ tsp garlic powder

¼ tsp onion powder

6 slices peasant-style bread, cut into 1” thick slices

¼ c olive oil

8 oz cremini (baby bella) mushrooms, chopped

4 c spinach leaves, chiffonaded

¼ c shallots, minced

2 cloves garlic, minced

¼ tsp dried ground thyme

¼ c dry white wine

Preheat oven to 350F.

In a bowl, combine milk, nutritional yeast, garlic powder and onion powder.  Whisk until well combined.  Soak bread slices, put in greased casserole dish, and bake in the oven for 30-45 min (until bread is golden and crispy).

Meanwhile, heat olive oil over medium-high heat in a skillet.  Brown the mushrooms until tender and dark.  Add shallots and garlic, and cook until softened.  Deglaze the pan with the wine, add the thyme, and cook until wine reduces and becomes thick.

To serve, scoop mushroom-spinach mix over top of the bread.