[Superquick] Mushroom & White Bean Casserole

• Meanwhile, drain and rinse cannellini beans. Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook mushrooms, until browned and softened, 6-8 minutes.

• Reduce heat to medium, add herb & mushroom seasoning and cook until fragrant, 1 minute. • Add cannellini beans, thickened cream, Dijon mustard, vegetable stock pot and a splash of water, and cook until slightly reduced, 2-3 minutes. • Remove pan from heat, add a squeeze of lemon juice and baby spinach leaves, and stir until wilted.