Mushroom Stroganoff (GF, V)
from Isa Does It
Serves 4
Ingredients:
- 8 oz. fusilli
- 3/4 cup cashews, soaked for at least 2 hours
- 1 1/2 cups vegetable or mushroom broth
- 1 tablespoon olive oil
- 1 medium yellow onion, quartered and thinly sliced
- 1/2 teaspoon salt, plus a pinch
- 4 cloves garlic, minced
- 8 oz. cremini mushrooms, thinly sliced
- 1 teaspoon dried thyme
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- Several pinches of freshly ground black pepper
- Chopped fresh flat-leaf parsley, for garnish (optional)
Bring a large pot of salted water to a boil for the pasta. When it's boiling, cook the pasta according to the package directions. Drain and set aside.
Drain the cashews and add them to a blender along with the vegetable broth. Blend until very smooth, with only a slight graininess. This could take anywhere from 1 to 5 minutes depending on the strength of your machine. Scrape down the sides with a rubber spatula now and again to make sure you get everything.
Preheat a large, heavy-bottomed pan over medium heat. Add the oil and saute the onion in the in the oil along with a pinch of salt for about 5 minutes, until translucent. Add the minced garlic and saute for 30 seconds or so.
Now add the mushrooms and thyme and cook until the mushrooms are lightly browned, about 5 more minutes. Add the wine, tomato paste, remaining 1/2 teaspoon salt, and pepper, stir, and turn the heat up to high. Let the wine reduce by about half. This should take 5 minutes or so. Turn the heat back down to medium.
Pour in the cashew mixture. Stir until well combined and let thicken for about 5 minutes. Taste for seasoning. Serve over pasta, and garnish with fresh parsley, if you like.
NOTES:
- Add soy sauce and Trader Joe's Umami Blend after adding the cashew mixture.
- Sub fresh thyme for dried.