Creamy mushrooms skillet (make 2-3 serving)
300g brown Button mushrooms.
100g cashews presoaked for 4-6 hours in water.
200ml veggie stock.
250ml almond milk.
2 cloves garlic.
Hand full fresh parsley.
1tbsp vegan butter.
Clean mushrooms, chop onion in to small pieces, mince garlic. Heat up skillet on high heat, add vegan butter and wait until melted. Add onions, garlic, thyme and mushrooms and fry until mushrooms are golden brown.
Then pour in the wet ingredients and lower heat. Cook on simmer for 15-17 minutes. Meanwhile drain cashews from their soaking water and add them together with 150ml water and add them together with 150ml water to the high speed blender. Blend on high speed until smooth and creamy.
Turn up the heat from the mushrooms to medium high and add the cashews cream. Stir through with a spoon from time to time and cook for another 2-3 minutes.
Season with salt and pepper, chop parsley and throws it into the creamy sauce.
Serve with🍚 rice, pasta or potatoes.
Enjoy with your lovely family 👨👩👦
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