My husband is a mushroom lover, so this dish is a favorite in our home.
This recipe comes from my mother’s kitchen and it is so satisfying. It’s hearty, savory, creamy, and still, of course, completely vegan.
2 large shallots, peeled and minced
4 cloves garlic, peeled and minced
2 teaspoons minced thyme
Salt and freshly ground black pepper to taste
1 teaspoon minced rosemary, preferably a sprig of fresh rosemary
1 pound portobello mushrooms, stemmed and cut into large pieces
1 ounce porcini mushrooms, soaked in 1 cup boiling water for 30 minutes…
and/or 2-3 ounces shitake mushrooms, cut into large pieces
½ cup sherry or dry white wine
1 pound whole-grain pasta, cooked
1 cup Cashew Cream (recipe below)
Place the shallots in a large skillet and sauté over a medium heat for 8 minutes.
Add water 1 to 2 tablespoons at a time to keep them from sticking.
Add the garlic and thyme, and cook for another minute.
Stir in the salt and pepper, rosemary, and the portobello mushrooms and cook for
10 minutes, stirring occasionally.
Add the porcini and/or shitake mushrooms, their soaking liquid, and the sherry or wine.
Stir, and cook over medium-low heat for 20 minutes.
When the stroganoff is finished cooking, stir in the cashew cream.
Add the cooked noodles and toss well.
Serve garnished with the parsley.
Makes about 2 ¼ cups thick cream or 3 ½ cups regular cream
2 cups whole raw cashews (not pieces, which are often dry)
Rinse cashews well under cold water. Place in bowl, cover with cold water, and refrigerate overnight.
Drain cashews, rinse, and place in a blender with enough fresh cold water to cover. Blend on high until very smooth. (If you are not using a high-speed blender such as a Vita-Mix, you may need to strain the cashew cream through a fine sieve.)
To make thick cashew cream, simply reduce the amount of water in the blender, so that the water just slightly covers the cashews.
For dessert toppings, add vanilla and sugar or maple syrup.
From the kitchen of Sally Bennett