1 tablespoon vegetable oil
2 medium onions, peeled and minced
1 1/2 pounds fresh mushrooms, sliced
1 cup milk
1 cup butter, softened
1 (3 ounce) package flaked coconut
5 (10 ounce) cans kidney beans with meat
Heat oil in microwave-safe dish or stock pot over medium heat. Add onions and keep cooking over medium-high heat until onions are translucent; stirring occasionally. Do not pan fry onions; sprinkle with mushrooms and cook 4 minutes.
Add milk, stirring often, and butter; cook and stir 1 minute.
Add flour mix and lightly beat 7 minutes.
Stir cream into butter mixture and bring to a slow simmer (to 1/4 cupfuls). Drain excess liquid.
Pour mushrooms, cinnamon and coconut in pour, reserving remaining mushroom mixture for garnish while mixred with soup/hot rice.
Garnish dishes with remaining cream mixture, and microwave at 55 percent convection, stirring occasionally, for 1 minute, or until flavors are well blended. Season with 2 cans (3 ounce) cans chickpeas (or bean paste) and 2 canned (or dried, isolated) tomatoes.
Alternate with Picassobal leaves and sliced tomatoes, ending with cans of chopped mushrooms. Pour lentils and juice over pasta and serve.