Mushroom Stroganoff
Dinner · American
Tender egg noodles topped with creamy cashew-mushroom sauce and fresh herbs.
Recipe code KFWDRM · enter it in Anychef
Ingredients
- 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
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Save this recipeInstructions
- Step 1 of 6
Bring a pot of salted water to boil. Cook noodles according to package directions. Drain and set aside.
- Step 2 of 6
Soak cashews in hot water for 15 minutes, then drain and blend with 0.75 cup fresh water until smooth.
- Step 3 of 6
Slice mushrooms. Dice onion and mince garlic.
- Step 4 of 6
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.
- Step 5 of 6
Pour in vegetable stock and mustard. Stir in cashew cream. Simmer for 8 minutes until thickened.
- Step 6 of 6
Toss cooked noodles with stroganoff sauce. Season with salt and pepper. Garnish with fresh parsley.
