Ingredients

The following ingredients have 2 Servings
  • 200 grams mushrooms
  • 2 Shallot
  • 2 Tablespoon Butter
  • pinch Salt
  • pinch Black Pepper
  • pinch freshly grated Nutmeg
  • 100 milliliter White Wine
  • 100 milliliter Veg stock or 100 milliliter water + 1/2 Veg stock cube
  • 100 milliliter Tomato Puree
  • 40 grams Cashew nuts

Instruction

  • Rinse your mushrooms and chop them very fine. Chop your shallot fine too. Add 2 Tablespoons of Butter to a pot and heat up. Add in the chopped mushroom, shallot, salt, pepper and grated nutmeg and cook on medium to lower heat until all the liquids have evaporated. Stir frequently.
  • Once all the liquids have disappeared, deglaze with the white wine.
  • Let it cook again for a few minutes until nearly all wine has evaporated and then pour in the Veg stock and Tomato Paste. Stir and let it cook for a few more minutes.
  • Chop your Cashew nuts and quickly toast them dry in a pan by stirring frequently. They are ready when you get a nutty warm aroma and when they change a bit to a golden shade.
  • Serve the Sauce on top of Pasta and finish with the toasted and crisp chopped cashew nuts.