Best 2 Cashew Mushroom Stroganoff Recipes

Cashew mushroom stroganoff is a delicious and creamy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. This dish is a great way to use up leftover mushrooms and cashews, and it is also a good source of protein and vegetables. The creamy sauce is made with a combination of sour cream, Dijon mustard, and white wine, and it is simmered until it is thick and flavorful. The mushrooms and cashews are added to the sauce and cooked until they are tender. Serve over rice, pasta, or mashed potatoes.

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CASHEW MUSHROOM STROGANOFF

Cashew Mushroom Stroganoff image

Make and share this Cashew Mushroom Stroganoff recipe from Food.com.

Provided by Dancer

Categories Vegetable

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups cashew nuts, toasted
2 tablespoons vegetable oil
4 medium onions, sliced (about 1 1/2 cups)
4 cloves garlic, finely minced
1 lb mushroom, sliced (about 5 cups)
4 tablespoons tamari soy sauce
4 tablespoons tomato paste
3 cups sour cream, at room temperature
to taste parsley, for garnish
to taste paprika, for garnish
4 cups brown rice, cooked

Steps:

Place cashews in a shallow pan and warm slightly in a 250 degree oven. Keep warm until serving.
Then, in a large saucepan, heat oil over medium heat and saute garlic and onions until onions are soft but not brown.
Add mushrooms and tamari soy sauce and cook until tender.
Add tomato paste and mix thoroughly, cooking about 2-3 minutes.
Slowly add sour cream, combining all ingredients well.
Serve stroganoff over a bed of brown rice, cover with toasted cashew nuts and garnish with the parsley and paprika.

MUSHROOM STROGANOFF

Mushroom Stroganoff image

The first recipe for beef stroganoff dates back to the 1800s and is rumored to have Russian aristocratic origins. This version is a bold, modern vegetarian reimagination that is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami. A variety of mushrooms adds a nice mix of textures, but a similarly intense dish can be created with just one type. Achieve even deeper layers of flavor by soaking a handful of dried porcini mushrooms in one cup of hot water for 10 to 15 minutes, then adding the mushrooms and soaking liquid, which can replace the vegetable stock, to the dish. Crème fraîche is naturally thick and imparts a velvety tang to the dish, but use sour cream if you prefer. (Vegans can use cashew or coconut cream). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories dinner, weekday, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
1 yellow onion, finely diced
Salt
1 1/2 pounds mixed mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into 1/4-inch pieces
2 sprigs fresh thyme
2 garlic cloves, finely chopped
1/2 cup white wine
1 cup vegetable stock
2 tablespoons soy sauce
1 1/2 teaspoons Dijon mustard
1/2 cup crème fraîche or sour cream
Black pepper
Sweet paprika, for dusting
Handful of chopped parsley leaves, for serving
Mashed potatoes, wide egg noodles or rice, for serving

Steps:

Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.

Tips:

Use a variety of mushrooms. This will give your stroganoff a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
Don't overcrowd the pan. When you're cooking the mushrooms, make sure to give them enough space so they can brown properly. If you overcrowd the pan, they'll steam instead of brown.
Use a good quality white wine. The wine you use will make a big difference in the flavor of your stroganoff. Choose a dry white wine that you enjoy drinking.
Don't overcook the sauce. The sauce should be thick and creamy, but not too thick. If you overcook it, it will become too thick and gloopy.
Serve over your favorite pasta or rice. Stroganoff is traditionally served over egg noodles, but you can also serve it over rice or any other type of pasta that you like.

Conclusion:

Cashew mushroom stroganoff is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover mushrooms. With its creamy sauce, tender mushrooms, and crunchy cashews, this dish is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give cashew mushroom stroganoff a try. You won't be disappointed!

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