Mushroom Stroganoff
Tender egg noodles topped with creamy cashew-mushroom sauce and fresh herbs.
Ingredients (serves 4)
- 1 pound egg noodles
- 3 cups mushrooms
- 0.75 cup raw cashews
- 1 onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 cup vegetable stock
- 1 tablespoon Dijon mustard
- Salt and black pepper
- Fresh parsley
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Bring a pot of salted water to boil. Cook noodles according to package directions. Drain and set aside.
- 2
Soak cashews in hot water for 15 minutes, then drain and blend with 0.75 cup fresh water until smooth.
- 3
Slice mushrooms. Dice onion and mince garlic.
- 4
Heat olive oil in a large skillet over medium-high heat. Add mushrooms, onion, and garlic. Cook for 8 minutes until mushrooms release moisture and golden.
- 5
Pour in vegetable stock and mustard. Stir in cashew cream. Simmer for 8 minutes until thickened.
- 6
Toss cooked noodles with stroganoff sauce. Season with salt and pepper. Garnish with fresh parsley.
