Marengo Bowl: Stew With Grilled Mushrooms, Chickpeas, and Hollandaise
[Vegan, Gluten-Free]

To Make the Hollandaise:

1. Combine the mayonnaise, milk, juice, mustard, turmeric, and cayenne in a small microwave-safe bowl. Whip with a whisk to combine and season with salt and black pepper. When needed, warm in a microwave in 20-second intervals until heated through.

To Make the Sautée:

1. Heat the oil in a large pot over medium heat. Add the onion, chickpeas, garlic, thyme, oregano, bay leaf, and season with salt and black pepper. Cover and cook until the onions and chickpeas are lightly golden, about 5 to 7 minutes, stirring occasionally.
2. Remove the onion and beans and set aside. Increase the heat to medium-high and add the mushrooms. Cook until lightly golden, about 5 minutes.
3. Add the wine and cook until reduced by half. Add the tomatoes, water and reserved onions and beans and bring to boil. Reduce the heat to medium-low and cook for 20 minutes. Add the olives and a 2 to 3 tablespoons of water if the sautée is too dry.  Taste and adjust seasoning with salt and pepper.
4. Taste and adjust seasoning with salt and pepper.

To Make the Grilled Mushrooms:

1. Heat a grill pan over medium heat. Combine the trumpet mushrooms, olive oil and salt and black pepper, to taste, in a medium bowl. Toss to combine. Grill the mushrooms until tender, 3 minutes per side in the covered grill pan. turning the mushrooms a quarter turn after 2 minutes.

To Assemble:

1. Serve the sauce over the cooked rice in shallow bowls. Garnish with a few slices of grilled mushrooms, hollandaise sauce, and parsley. Serve.