[Superquick] Bacon, Mushroom & White Bean Casserole

• Meanwhile, drain and rinse half the 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-high, then add diced bacon, breaking up with a spoon, until golden, 4-6 minutes.

• 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.