A creamy dreamy mushroom sauce to go over any pasta. It certainly doesn't have to go over egg noodles. This sauce is thick and creamy and full of meaty mushrooms. I created this recipe to omit the wine that is usually in a stroganoff for those plant-based peeps that want to avoid wine. You can certainly replace the white wine vinegar in the recipe for the usual dry white wine if you'd like....or pour it into a glass. Your call.
Many people are deficient in vitamin D, especially those that live in the northern areas. Mushrooms are one of the few food sources that contain vitamin D. This meal is a yummy way to get your mushrooms without the heavy cream and other heavy fat sources that undo any good you might get from your meal.
This can be made completely gluten free if you serve it with a gluten-free pasta.
Pasta of choice
16 oz package mushrooms, chopped - shiitake or portobello are really good but any will work
1 small onion, finely chopped
4 cloves garlic, minced
1/2 cup raw cashews, soaked
Juice from 1 lemon
3/4 cup vegetable broth, divided
1/4 cup white wine vinegar
1/2 tsp dried thyme
2T vegan butter or olive oil
1T soy sauce or tamari
1T tapioca starch or cornstarch
1/2 tsp salt
Softened your cashews in boiling water for 5 minutes or you can soak them for a few hours or overnight. After they have soaked, drain out the water.
Add your soaked cashews to a blender with 1/4 cup of the vegetable broth and the juice of a lemon. Blend until it is completely smooth. Don't be tempted to add more broth as you want it thick - this is your "sour cream".
In a small bowl whisk together the tapioca starch and white wine vinegar.
In a large pan on medium heat saute your onions in the 2 tablespoons of butter or oil for 5 minutes until they start to soften.
Add in your mushrooms, garlic, salt, and thyme and let everything cook on medium-low heat for 8-10 minutes until your mushrooms have softened and begin to get some color.
Stir in your vinegar starch mixture and soy sauce until it is mixed in well. Let this cook for a minute or two until all the liquid is absorbed. At this point add in the other half cup of vegetable broth and stir well. Bring this to a gentle simmer.
Turn the heat down to low and whisk in your cashew cream mixture. It should be thick and creamy. Let this cook for a minute or two until everything is heated through and thickened to your liking. If it is too thick add in a splash of vegetable broth.
Put a big scoop on your plate of pasta and enjoy!
Note: If you use salted cashews, omit salt in the recipe.
Serve over your favorite pasta. We used a chickpea pasta here.
Have you been told to get more vitamin D? o you take a supplement to ensure that you do get enough?