Cashew Mushroom Stroganoff Recipes

Steps:

• Place cashews in a shallow pan and warm slightly in a 250 degree oven. Keep warm until serving.
• Then, in a large saucepan, heat oil over medium heat and saute garlic and onions until onions are soft but not brown.
• Add mushrooms and tamari soy sauce and cook until tender.
• Add tomato paste and mix thoroughly, cooking about 2-3 minutes.
• Slowly add sour cream, combining all ingredients well.
• Serve stroganoff over a bed of brown rice, cover with toasted cashew nuts and garnish with the parsley and paprika.

Steps:

• Place the mushrooms, onion, garlic, stock, tomato paste and lemon juice into a pan and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes, or until the onion is tender.
• Blend the cornstarch with the water in a small bowl and stir into the mushroom mixture. Return to a boil, stirring constantly, and cook until the sauce thickens. Reduce the heat and let simmer for an additional 2 minutes, stirring occasionally.
• Just before serving, remove the pan from the heat and stir in the yogurt, making sure that the stroganoff is not boiling or it may separate and curdle. Stir in 2 tablespoons of parsley and season with pepper. Transfer the stroganoff to a warm serving dish, sprinkle with remaining parsley, and serve at once with brown or white rice and a crisp green salad.

Steps:

• Melt butter in a heavy large saucepan over medium-high heat. Add garlic and saute 30 seconds.
• Add onion and saute another 2 minutes or so.
• Then add mushrooms and saute until tender, about 10 minutes.
• Don't worry if the mixture seems too dry.
• Reduce heat to medium, then add flour and stir another minute. Add white wine and cook until mixture thickens, stirring frequently--about another 2-3 minutes.
• Mix in sour cream, and season to taste with salt and pepper.
• Add cooked linguine and toss to blend linguine with sauce.
• **Adapted from a recipe in _Bon Appetit_.

Steps:

• Fry the onions and celery in a heavy based pan, using the butter. Keep the heat low and fry for about 5 minutes in total. The onions should then be transparent and very soft.
• Add the mushrooms and fry for about 3-4 minutes, or until the juice runs out of the mushrooms. Do not adjust the heat, keeping it low will seal in the flavour of the mushrooms.
• Add in the herbs and basil. Next stir in the flour, making sure that you get rid of any lumps. If it is lumpy then beat vigorously. Cook for one minute, then add the stock and seasoning. Simmer for about 8-10 minutes. Then remove the pan from the heat and stir in the soured cream or yoghurt. Taste and adjust the seasoning as required. Return to the stove top and heat up to serving temperature, but be careful not to let it boil or this will spoil the flavour.
• Serve immediately (t is best served from the pan onto warmed plates, as opposed to transferring it into a serving dish).

Steps:

• Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
• Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
• Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.

Steps:

• Cook and drain pasta according to package directions.
• Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
• Add garlic and cook for another 1-2 minutes. Remove from heat.
• In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
• Whisk in flour and continue cooking until sauce begins to thicken.
• Return skillet to low heat and stir thickened sauce into mushroom mixture.
• Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.

Steps:

• Bring the mushrooms and broth to a boil in a sauce pan. As soon as it boils, take it off the heat and let steep for at least 20 minutes.
• Saute the onions in butter in a large skillet until soft, about 15 minutes.
• Add the flour and stir. Cook for at least two more minutes, until the flour is fully absorbed and starting to change color.
• Slowly add the mushroom broth, bring to boil until thickened.
• Reduce heat to low and add the sour cream. Season to taste with salt and pepper.
• Serve over egg noodles cooked according to directions.