This mushroom stroganoff is a favourite in my house. A one pot, vegan and gluten free dish made of mushrooms in a rich and creamy cashew nut sauce.
INGREDIENTS
2 medium onions (diced)
4 garlic cloves (minced)
1 cup oyster mushroom
1 cup chestnut mushrooms
1 cup unsalted cashew nuts (soaked)
1/2 ltr veg stock
1/2 tsp paprika
1/2 tsp chilli flakes
1/2 tsp salt
2 tsp lemon juice
1 cup warm water
Fresh coriander
Salt and pepper to taste
METHOD
Soak cashew nuts in water for 5 to 8 hrs or pour hot water over cashew nuts and leave to soak for 20mins
Once soaked and drained add cashew nuts along with warm water and lemon juice to a high speed blender and blend until smooth and set aside.
In a pan heat olive oil, then add onions add cook until lightly browned
Next add garlic, paprika, chilli flakes and mushrooms, stir and cook for around 3 minutes
Add vegetable stock and cashew nut mixture and simmer
add salt and pepper, garnish with coriander