Ingredients
- 1 lb shiitake, cremini or babay bella mushrooms (sliced)
- 2 tsp caraway seeds
- 1 yellow onion (or 1 leek) -diced
- 4 cloves garlic -minced
- 1 tbsp whole wheat pastry flour (optional)
- 1/4 cup dry white wine
- 2 tbsp dijon mustard
- 1/3 cup flat leaf Italian Parsley or fresh chives (roughly chopped)
- 1 cup veggie stock
- 1 pinch sea salt
- 8 oz lentil pasta (cooked until al dente according to package instructions).
Cashew Cream
- 1 cup raw organic cashews (soaked)
- 1.75 cups water
- 4 cloves garlic
- 2 tbsp nutritional yeast
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 lemon -juiced
- 1 pinch sea salt (to taste)
Instructions
Make the Cashew Cream:
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Rinse then soak the cashews in hot water for at least 20 minutes. Drain and rinse then add them to a powerful blender together with the water, nutritional yeast, onion and garlic powders, lemon juice and sea salt. Process until smooth and silky. Refrigerate until needed.
Prepare the Stroganoff Sauce:
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Give the mushrooms a quick rinse and slice them into strips. (If using shiitakes makes sure to remove the stems and save for later use in stocks and soups).
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Warm up a large skillet over medium flame. Add a splash of olive oil (use water for WFPB & Plantricious compliance) and the diced onions with a pinch of sea salt. Add the caraways seeds and sautée together until the onions are translucent and they start to get a little color.
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Add the sliced mushrooms to the pan and give everything a good stir. Saute until the mushrooms shrink down and release their moisture.
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Add the white wine and use a flat wooden spoon or spatula to scrape up any brown bits from the bottom of the pan. Continue cooking until all moisture has evaporated completely and the mushrooms and onions start to brown then add the garlic. Stir well until the garlic starts releasing its flavor, about 10 seconds or so. (At this point you might want to reserve some of the mushrooms for garnish).
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Stir in the mustard then sprinkle everything with the flour. Stir again and pour in the veggie stock. Bring to a simmer and cook a few minutes until the sauce thickens.
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Pour in half of the cashew cream and stir well. (Reserve the other half for later use).
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Simmer a few minutes until the mushroom sauce is bubbly and lusciously creamy. Stir in the chopped parsley.
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Meanwhile cook the pasta according to the directions on the package. Drain and reserve a cup of the pasta water.
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Add the cooked pasta to the pan with the mushroom stroganoff sauce and toss to coat well. At this point you can add more cashew cream if desired or use some of the reserved pasta water to stretch out the sauce if needed. Sprinkle with fresh parsley and dill and serve promptly with freshly cracked black pepper on top.
Plantricious WFPB Note
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*To make this recipe WFPB and Plantricious compliant make sure to sautee in water, use low sodium veggie stock and whole grain flour in the cashew cream.
Notes
- Gluten-free
Feel free to omit the flour from the sauce and make it gluten free. The sauce will still be nice and luscious just not quite as thick.
- Storage
The pasta stores well in the fridge for up to five days. The sauce can also be frozen on its own in lidded freezer proof containers for up to months. Thaw out in the refrigerator before reheating and thin with a splash of veggie stock if needed when reheating. Best to always cook the noodles fresh.
Nutrition
Calories: 485kcal | Carbohydrates: 71g | Protein: 20g | Fat: 16g | Saturated Fat: 3g | Sodium: 368mg | Potassium: 874mg | Fiber: 6g | Sugar: 7g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 5mg