This recipe is founded on my love for mushrooms. I can’t get enough of them!
And since I’ve found the perfect alternative for soy cream, I love this particular recipe even more!
Parsley is an important part of it – it adds perfect flavour and it also makes it really healthy. Luckily my parsley plants are taking off in the spring weather.
For 2 big portions you’ll need:
1/2 cup cashew nuts (60g) (preferably soaked for a few hours)
1/2 cup water (to blend)
1/2 cup water (to rinse)
1 bunch parsley
1 small onion (or 1/2 big onion)
2 garlic cloves
1-2 tablespoon coconut-oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chilli flakes
1/2 freshly ground nutmeg
1 heaped tablespoon fine rice flour
1 1/2 cup water
1 tablespoon yeast flakes (optional)
2 tablespoon lemon juice
Cut the mushrooms into fine slices. Chop the onion into fine cubes and the garlic into fine slices.
Heat the coconut-oil in a medium to large sized frying pan.
Add the onions and mushrooms, sprinkle with salt and pepper and cook them for approx. 20 minutes until soft, stirring constantly.
In the meantime chop the parsley and place aside; Blend the cashew nuts with 1/2 cup water until smooth, place aside.
When the mushrooms are soft and have shrunk in size, add the garlic and chilli flakes.
Stir well and cook for a couple of minutes.
Then add the rice flour and stir well until it soaks up the fluids.
Then add the 1 1/2 cup water as well as the blended cashews (remember to flush the blender with 1/2 cup water and pour it into the frying pan as well).
Add the nutmeg, stir well and bring to boil, let simmer for a couple of minutes.
Let it then cool down for a few minutes and add the yeast flakes, lemon juice and parsley just before dishing up.
Enjoy with rice or boiled potatoes and fried tofu-soy-sauce stripes