Preheat oven to 350°F. In a large sauce pot over medium high heat, melt butter, add onions and 1/4 cup mushrooms, sauté until onions become translucent. Meanwhile add 1 cup of hemp milk and the egg replacer in a food processor or blender and blend until smooth, set aside.

Reduce heat to medium low, add garbanzo bean flour, brown flour for approximately 1 to 2 minutes. Add garlic and sage, continue to sauté approximately 1 to 2 more minutes.

Slowly add milk/egg mixture to sauce pot whisking as you go. Slowly add remaining hemp milk. Add cheeses and continue to cook on medium low, stirring often, until cheese is melted. Add the nutritional yeast, turmeric, capers and salt to taste. Remove from heat.

Heat a medium sauté pan over medium high heat and add remaining mushrooms and onions in approximately 1 tablespoon of butter and saute until golden brown. Place bread in your baking dish.

Add sautéed mushrooms to the baking dish, then pour sauce over the bread. Mix well so that the mushrooms and sauce disperse well throughout the dish. Bake at 350°F for approximately 35 minutes. Once done, allow to set for approximately 30 minutes. Garnish with fresh sage and/or green onions if desired.