MUSHROOM STROGANOFF

vegan dish

 

Easy to make and super tasty

Easy to make and super tasty

Ingredients:
• 2/3 cup raw cashews
• 2 teaspoons red wine vinegar
• Pinch fine sea salt
• 1 1/2 pound assorted mushrooms
• 3 shallots, thinly sliced
• 2 1/2 cups vegetable broth ( or 1 cup sherry & 1 1/2 cups broth)
• 1 tablespoon Dijon mustard
• 1 tablespoon paprika

  • dash cayenne for a bit of heat
    • 1/2 teaspoon ground black pepper
    • 3 tablespoons chopped fresh parsley for garnish

PREPARATION
Place cashews in a small bowl and cover by about 1 inch with boiling water. Let soak 30 minutes. Drain, discarding soaking liquid. In a blender, combine cashews, 1/4 cup water, vinegar and salt, and blend until smooth; add more water a tablespoon at a time as needed to make a cashew cream.

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Slice , or Halve or quarter smaller mushrooms and thickly slice larger ones. Place mushrooms and shallots in a heavy pot and set over medium heat. Cook, stirring frequently, until the mushrooms begin to brown; add broth a few tablespoons at a time to keep mushrooms from sticking to the bottom of the pan. Cook, adding more broth as needed, until mushrooms are browned and softened, 10 to 12 minutes.

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Stir in remaining broth, mustard, paprika, sherry, and pepper. Bring to a boil, lower heat, and simmer until mushrooms are very tender and sauce is thickened, about 25 minutes. Stir in 1/2 cup of cashew cream. Sprinkle with parsley and serve with remaining cashew cream on the side.

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Serve as is or over egg noodles. Skip noodles if you want to make it gluten free.  You can see over barley, too .

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