Mixed Mushrooms Pasta Stroganoff

By jeenikeen

Ingredients

• Cashew Cream:
• 1 tablespoon olive oil
• 1 large onion, chopped
• 8 ounces cremini (baby bella) mushrooms, cleaned and sliced
• 8 to 12 ounces other mushroom variety of your choice (shiitakes,
• morels, portobellas, etc.), cleaned and sliced
• 1/2 cup dry white wine
• 10 to 12 ounces spiral pasta or quinoa or spelt ribbon noodles
• 1 tablespoon Earth Balance or other vegan buttery spread
• 1 recipe homemade Vegan Sour Cream or store-bought, or Cashew Cream (recipe follows)
• Salt and freshly ground pepper to taste
• Chopped fresh parsley for garnish
• 1 cup raw cashews
• 2 tablespoons plain rice milk or other unsweetened nondairy milk
• 1 tablespoon lemon juice, or to taste
• 1/2 teaspoon salt

Details

Servings 1
Adapted from vegkitchen.com

Preparation

Step 1

Serves: 4 to 6

Heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.

Clean the mushrooms and prepare as directed. Add to the skillet or stir-fry pan with the wine. Cover and simmer over low heat for 10 to 15 minutes, or until the mushrooms are tender, then remove from the heat. Stir in the sour cream, season to taste with salt and pepper and cover.

Meanwhile, cook the noodles in plenty of rapidly simmering water until just tender, then drain, reserving 1/4 cup of the cooking liquid.

Transfer the noodles to a serving container. Stir in the Earth Balance and just enough of the reserved cooking liquid to moisten. Season to taste with a bit of salt, if you’d like.

To serve, place a bed of pasta on each plate, then some of the mushroom mixture. Garnish each serving with a little parsley.

For Cashew Cream:

Place the cashews in a small, heatproof bowl and cover them with boiling water. Let stand for at least 30 minutes, or up to an hour.

Drain and transfer to a food processor with the rice milk, lemon juice, and salt. Process until smoothly pureed, stopping to scrape the sides down as needed. Add a little more rice milk if you need to thin the consistency a bit.

Transfer to a small serving bowl. Cover and refrigerate any unused portion. This will last for several days, refrigerated.

Makes about 1 cup.