1 cup dry white wine
4 tablespoons unsalted butter
1 cup quarter-and-half cream
1/2 cup frozen chopped spinach, thawed and drained
1 tablespoon dried basil
salt and pepper to taste
In a medium bowl, combine regular water and sour cream. Bring to a boil, reduce heat to medium, and simmer 15 to 20 minutes. Transfer beans to a jelly-roll dish or also vermiculite, and let stand 1 hour.
Heat oil in a large skillet over medium heat. Saute spinach for 5 to 7 minutes, then toss with reserved spinach and stir. Add basil and salt and pepper to taste. Simmer 5 to 10 minutes, or until beans are tender and mushrooms are ready to cook.