Mushroom stroganoff

Sometimes, you just need a dinner that is delicious and hearty and warms you from the inside out. Comfort food to me has always been something creamy and rich, and mushroom stroganoff fits that description quite nicely.

Instead of using a soy milk or cream to make the sauce, the creaminess in this version is achieved with raw cashews, blended until smooth and silky. Any types of mushrooms will do, in the pictured version, I used a mix of white and brown button mushroom, but a good meaty portobello is always a winner as well.

Served with lots of fresh rosemary from the garden, over brown rice, this meal is like a great big hug in a bowl. Yum.

Mushroom Stroganoff
printable link

Ingredients:

• 800g mushrooms, sliced
• 1 onion, brown, diced
• 3 garlic cloves, minced
• knob of margarine (I used Nuttelex)
• 2 cups vegetable stock
• 1 cup raw cashews
• 1/2 cup water
• fresh rosemary
• salt and pepper to taste

Method:

1. Combine the cashews and water and set aside to soak while you get everything else started.

2. In a pot, saute the onion, garlic and mushrooms in the margarine until the onions are clear and everything is smelling amazing
3. Add the stock and reduce the heat. Simmer for 30 minutes or so, stirring occasionally.

4. Blend the cashew and water mixture until it's smooth, then add to the mushroom mix, along with the rosemary.

5. Simmer another 20 minutes, then check consistency and seasoning. If the mixture is too thick, add some water.
6. Serve over the top of a textured pasta or with rice. I like the added chewiness of brown rice.

Notes:

• You can add more or less mushrooms. Any type, they're all yummy. Its the star of the dish so I'd say you can't really have too many, although for a bit more texture, some seitan is also a nice addition.

• You could mix up the herbs as well. Oregano, thyme, maybe a little sage would be nice.

What's your go-to comfort type meal?