From the kitchen
Cashew Milk Mushroom Stroganoff
Earthy mushrooms in a rich cashew cream and Dijon sauce, no roux and no sour cream needed.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 3 tbsp Butter
- 1 lb Mixed Mushrooms, sliced
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Vegetable Stock
- 3/4 cup Thick Cashew Cream (see Dairy Staples chapter)
- 1 tbsp Dijon Mustard
- Egg Noodles, for serving
Method
- Melt the butter and sear the mushrooms until deeply golden, about 8 minutes. Set aside.
- Sauté the onion in the same pan until soft, then add garlic and cook 1 minute.
- Add the stock and simmer 5 minutes.
- Reduce heat to low, stir in the cashew cream and Dijon, and simmer 4 to 5 minutes until thickened.
- Return the mushrooms to the pan to warm through and serve over egg noodles.
Kitchen note
Thick cashew cream does the same job here that a flour-thickened roux does elsewhere in this series, and a sour cream finish does in a classic dairy stroganoff, all at once.
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