Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 tsp / 6g)
  • 1 lb (450g) mixed mushrooms (cremini, shiitake, oyster), sliced
  • 1/4 cup (30g) all-purpose flour (or gluten-free all-purpose blend)
  • 1 cup (240ml) vegetable broth
  • 1/2 cup (120ml) dry white wine (optional, use extra broth if omitting)
  • 2 tbsp (30ml) Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • 2 tbsp (30ml) chopped fresh parsley, for garnish
  • 1 cup (140g) raw cashews, soaked in hot water for at least 30 minutes (or boiled for 15 minutes)
  • 1/2 cup (120ml) water
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp salt
  • 1 lb (450g) egg-free noodles or mashed potatoes

Instructions:

  1. Drain the soaked cashews and blend with water, lemon juice, and salt until completely smooth and creamy. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened and translucent. Add garlic and cook for another minute until fragrant.
  3. Add sliced mushrooms to the skillet and cook until softened and browned, releasing their moisture.
  4. Sprinkle flour over the mushrooms and cook for 1-2 minutes, stirring constantly, to create a roux.
  5. Gradually whisk in vegetable broth and white wine (if using), scraping up any browned bits from the bottom of the pan. Add Dijon mustard, smoked paprika, thyme, salt, and pepper. Bring to a simmer.
  6. Reduce heat and simmer for 10-15 minutes, or until the sauce has thickened slightly.
  7. Stir in the cashew cream until fully incorporated and the sauce is smooth and creamy.
  8. Taste and adjust seasoning as needed.
  9. Serve hot over egg-free noodles or mashed potatoes. Garnish with fresh parsley.