Firm, flavorful mushroom varieties like cremini, portobello, shiitake and oyster are ideal for this delicious vegan recipe. It’s excellent served over barley.
Serves 4 to 6
Ingredients:
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2/3 cup raw cashews
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2 teaspoons red wine vinegar
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Pinch fine sea salt
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1 1/2 pound assorted mushrooms
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3 shallots, thinly sliced
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2 1/2 cup mushroom broth or low-sodium vegetable broth
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1 tablespoon Dijon mustard
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1 tablespoon paprika
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1/2 teaspoon ground black pepper
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3 tablespoons chopped fresh parsley or dill, for garnish
Instructions:
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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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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 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.
Nutrition Facts (per serving):
Calories: 170
Fat: 9g
Saturated fat: 1.5g
Cholesterol: 8mg
Sodium: 380mg
Carbohydrate: 20g
Fiber: 2g
Added sugar: 5g
Protein: 9g
Grilled Vegetable Skewers
