Creamy Cashew Mushrooms

Posted on Jul 12, 2017 in Cooking
Creamy Cashew Mushrooms
  • 1 tbsp coconut oil or butter
  • 1 large onion, diced
  • 1 large garlic clove, crushed
  • 250g chestnut or mixed exotic mushrooms, sliced
  • ½ tsp each of chilli flakes, dried thyme, crushed
  • pink peppercorns, paprika
  • 30-40g cashew nuts\½ mushroom stock cube (or 1 vegetable stock
    cube)
  • 160m I tin coconut cream
  • Juice of ½ lemon
  • Small bunch of fresh parsley, chopped

In a medium-sized pan, gently sweat the onion in
the coconut oil for 5-7 minutes, then add the gar
lic, mushrooms, chilli flakes, thyme, pink pepper
corns and paprika.

Add the cashew nuts and cook on a medium
heat for a few more minutes. Crumble in the stock
cube, then stir in the coconut cream and the lemon
juice. Season with salt and a generous amount of
freshly ground black pepper. Simmer for a couple
of minutes until everything melds together into a
delicious, aromatic stew.

Serve with sliced spring greens or spiralised zuc
chini. If you’re hungry, add 1-2 tbsp cooked brown
basmati rice per person.