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Mushroom and White Sauce Pizza

kept bylaerkin

Béchamel (white) Sauce:
¼ cup margarine
2 garlic cloves, minced
¼ cup tightly packed minced yellow onion
¼ cup corn flour
2 cups soy milk
1 tablespoon nutritional yeast
salt and pepper
pinch of nutmeg
1 tablespoon lemon juice

Mushroom Topping:
2 tablespoons margarine
1 garlic clove, minced
¼ teaspoon finely chopped rosemary
600g mixed wild mushrooms
salt and pepper

2 30cm pizza bases (recipe here)
¼ cup pine nuts
1 small red capsicum, thinly sliced
baby spinach to garnish (optional)
vegan parmesan to serve (optional)



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