INGREDIENTS
1 tbsp olive oil
6 cups sliced mushrooms (500g)
4 dried porcini mushrooms, soaked in hot water (optional)
1 red onion, cut in half and sliced thin
4 cloves garlic, minced
3 tablespoons cashew cream
1 tablespoon lemon juice
1 teaspoon dijon mustard
1½ tsp smoked paprika
½ tsp chilli powder
freshly ground black pepper
handful of fresh parsley, finely chopped
INSTRUCTIONS
If using porcini mushrooms, soak mushrooms in hot water for 20-30 minutes. Drain and chop, reserving the soaking liquid.
Heat oil in a large frying pan, saute the onion and garlic over medium heat for 5 minutes until slightly softened. Add the mushrooms and cook until the mushrooms have browned (approximately 10 minutes).
Add porcini mushrooms, mustard, lemon juice and 3 tablespoons of the mushroom stock, substitute with water if not using porcini mushrooms. Add the smoked paprika, chilli powder, salt and pepper. Simmer for 5 minutes.
Reduce heat to low, add the cashew sour cream and most of the parsley. Serve on top of pasta or rice and garnish with parsley.
bon appetit
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