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Cashew Mushroom Stroganoff

February 11, 2017


1 tbsp fresh lemon juice

2 tbsp olive oil

1 yellow onion, chopped

2 cups cremini mushrooms, quartered

2 cups shiitake mushrooms, stemmed and quartered

¾ tsp sea salt

2 cloves garlic, minced

2 tbsp unsalted tomato paste

1 tsp ground caraway

½ cup dry white wine

1 cup low-sodium vegetable broth

2 tsp paprika

½ tsp ground black pepper

¼ cup chopped fresh dill, divided

8 oz whole-grain bow-tie pasta


1. In a blender, combine cashews, lemon juice and ½ cup hot (not boiling) water. Blend until smooth, scraping down sides. Set aside.

2. In a large skillet on medium, heat oil. Add onion and sauté, stirring frequently, until softened, about 4 minutes. Add mushrooms and salt and sauté until liquid is evaporated and mushrooms begin to brown, about 3 minutes. Add garlic and sauté until fragrant, about 45 seconds.

4. Meanwhile, bring a large saucepan of salted water to a boil. Add pasta and cook al dente according to package instructions. Drain and divide among plates. Top with mushroom mixture, dividing evenly. Sprinkle with remaining 1 tbsp dill.



From → Recipes

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