Firm, flavorful mushroom varieties like cremini, portobello, shiitake and oyster are ideal for this delicious vegan recipe. It’s excellent served over barley. Watch our how-to video.
Special Diets:
Ingredients
Method
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 fresh water, vinegar and salt, and blend until smooth; add more water a tablespoon at a time as needed to make a cashew cream.
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.
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.
Nutritional Info
Serving Size
Calories
170
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.