Method:
Melt cooking spread in pan.
Add sliced onions and garlic puree, sweat until soft and translucent (8–10 min).
Add sliced mushrooms and cook for 10–12 minutes, stirring regularly until lightly browned and moisture is released.
Add paprika (if using) and cracked black pepper to season.
Stir in Worcestershire sauce and vegetable bouillon paste/stock.
Add Kwerky powder gradually while stirring to avoid any lumps.
Gradually add water to hydrate the KWERKY powder whilst mixing constantly. Bring it to the desired consistency to form a creamy sauce.
Simmer gently for 10–15 minutes until thickened slightly.
Fold in steamed spinach and chopped parsley.
Check seasoning (salt/pepper) and adjust if needed.
Garnish & serve with rice.
