Ingredients

The following ingredients have 8 Servings
  • 1 tsp vegetable oil
  • 1 medium onion ((minced))
  • 4 cloves garlic ((crushed and minced))
  • 1 heaping tbsp wholegrain mustard
  • 8 oz crimini mushrooms
  • ½ cup Irish whiskey ((Jameson's is vegan, as are a few other brands))
  • 1 tsp rosemary ((dry. Use 1 tbsp if using fresh rosemary))
  • 1 tsp sage ((dry. Use 1 tbsp if using fresh sage))
  • 2 tbsp flour ((either all purpose or gluten-free are fine))
  • 3 cups vegetable stock ((mushroom stock is even better, Or use the water remaining from soaking dry mushrooms))
  • 2 tbsp tamari ((or soy sauce))
  • 1 tsp vegan worcestershire sauce ((optional. Use more soy sauce or tamari instead))
  • ¼ cup raw cashews
  • Salt and ground black pepper to taste
  • 2 tbsp parsley ((chopped))

Instruction

  • Soak the cashews in 1/2 cup of the vegetable stock for 30 minutes. You can skip this step if you've got a high-powered blender. Blitz into a very smooth cream and set aside.
  • In a saucepan or wide skillet, heat the oil. Add the onions and garlic, season with salt and pepper, and saute until the onions turn translucent but are not yet beginning to brown.
  • Add the mustard and the mushrooms to the pot and saute until the mushrooms soften, a couple of minutes.
  • Add the whiskey to the pot and mix in. Wait until most of the liquid in the pot has evaporated. Stir occasionally to make sure nothing is sticking. This should take no more than 5 minutes.
  • Add the herbs to the pot, then mix in the flour until the mushrooms have absorbed it.
  • Add the remaining vegetable stock along with the tamari and the worcestershire sauce and mix in. Bring to a boil and let the sauce simmer five minutes.
  • Stir in the cashew paste, which should further thicken the sauce a bit. If the sauce is too thick for your liking, you can add more vegtable stock. If you want it thicker, let it continue to reduce a bit longer over heat.
  • Garnish with parsley before serving.