Comfort winter dinner dish. Because my hubby LOVES mushrooms I cook them very often, and this recipe is one of the best I have ever tried. We never have leftovers of this mushroom stroganoff. It’s not only a delicious dish, it’s also completely vegan, gluten free and healthy dinner option.
Vegan Mushroom Stroganoff.
2/3 cup raw cashews
2 teaspoons red wine vinegar
Pinch fine sea salt
1 1/2 pound assorted mushrooms
2 onions, thinly sliced
2 1/2 cups mushroom broth or low-sodium vegetable broth
1 tablespoon Dijon mustard
1 tablespoon paprika
1/2 teaspoon ground black pepper
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 water, vinegar and salt, and blend until smooth; add more water a tablespoon at a time as needed to make a cashew cream.
Cut the mushrooms. Place mushrooms and onions 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 a cashew cream.
Serve with quinoa or brown rice.