Ingredients

The following ingredients have 5 Servings
  • 2/3 cup raw cashews
  • 2 teaspoons red or white wine vinegar
  • 1/4 teaspoon fine sea salt
  • 1 1/2 pound assorted mushrooms
  • 3 shallots, thinly sliced
  • 2 1/2 cups mushroom or vegetable broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons chopped fresh parsley or thinly sliced chives, for garnish

Instruction

  • 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.