Mushrooms in Cashew Cream Sauce Recipe

Name: Mushrooms in Cashew Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons (90 mL) Cashew Cream (see recipe below); 1/2 cup (119 mL) water; 1 teaspoon coarse sea salt; 2 tablespoons oil; 4 green cardamom pods, slightly crushed (see Notes); 2 black cardamom pods; 1 (2 inch [5-cm]) cinnamon stick; 4 whole cloves; 2 cassia leaves (or bay leaves); 1 small yellow or red onion, peeled and minced 1/2 cup [75 g]); 2 cloves garlic, peeled and grated or minced; 2-3 pounds (.908-1.36 kg) small cremini mushrooms, cleaned and trimmed (8 cups [1.9 L]); 1/2 teaspoon red chile powder or cayenne; 1 tablespoon chopped fresh cilantro or parsley, for garnish; 1 cup (138 g) raw cashews, soaked overnight and drained; 1 1/4 cups (296 rnL) water

Servings: persons

6 tablespoons (90 mL) Cashew Cream (see recipe below)
1/2 cup (119 mL) water
1 teaspoon coarse sea salt
2 tablespoons oil
4 green cardamom pods, slightly crushed (see Notes)
2 black cardamom pods
1 (2 inch [5-cm]) cinnamon stick
4 whole cloves
2 cassia leaves (or bay leaves)
1 small yellow or red onion, peeled and minced 1/2 cup [75 g])
2 cloves garlic, peeled and grated or minced
2-3 pounds (.908-1.36 kg) small cremini mushrooms, cleaned and trimmed (8 cups [1.9 L])
1/2 teaspoon red chile powder or cayenne
1 tablespoon chopped fresh cilantro or parsley, for garnish
1 cup (138 g) raw cashews, soaked overnight and drained
1 1/4 cups (296 rnL) water

1
Make the Cashew Cream:
2
Put the cashews in a powerful blender, such as a Vitamix.
3
Add the water and blend on the highest speed until the mixture becomes smooth and creamy.
4
If its still too thick, add a little more water, 1 tablespoon at a time.
5
Use it as a base for a nondairy alfredo sauce, or drizzle over steamed veggies.
6
Make the Mushrooms:
7
Mix together the Cashew Cream, water, and salt.
8
Set aside.
9
In a deep, heavy pan, heat the oil over medium-high heat.
10
Add the green and black cardamom, cinnamon, cloves, and cassia leaves.
11
Cook for 1 to 2 minutes, until aromatic.
12
Add the onion and garlic.
13
Cook until brown, 2 to 4 minutes.
14
Add the mushrooms and cook for 6 minutes, until they soften, stirring occasionally to avoid sticking.
15
Make a well in the middle of the mixture.
16
Add the Cashew Cream mixture and heat through, 2 to 3 minutes.
17
Remove the whole spices.
18
Add the red chile powder and garnish with the fresh cilantro or parsley.
19
Serve immediately with brown or white basmati rice.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 tablespoons (90 mL) Cashew Cream (see recipe below), 1/2 cup (119 mL) water, 1 teaspoon coarse sea salt, 2 tablespoons oil, and more.

Yes, Mushrooms in Cashew Cream Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushrooms in Cashew Cream Sauce

How did you like this recipe?

Frequently Asked Questions