Cashew and Mushroom Stroganoff

Name: Cashew and Mushroom Stroganoff
Yield: Serves 4
Ingredients: 2 large garlic cloves, crushed; 1 onion, finely sliced; 200 ml/7 fl oz/scant 1 cup vegetable stock; 1 tbsp wholegrain mustard; salt and freshly ground black pepper; a large handful of fresh mint leaves, roughly chopped, plus extra small leaves to serve; cooked pappardelle or tagliatelle pasta (check that it is vegan, if necessary), to serve; salt and freshly ground black pepper; cooked pappardelle or tagliatelle pasta (check that it is vegan, if necessary), to serve; 3 tbsp sunflower or vegetable oil; 500 g/1 lb 2 oz mixed mushrooms, roughly sliced or just halved if small; 200 g/7 oz cashew nuts; 3 tbsp sunflower or vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Bold

By Nisha Katona

Published 2024

About

This is a refreshing and light vegan take on a stroganoff, which can sometimes be a bit claggy and heavy. It makes a perfect weeknight dinner for all the family. For a real gourmet feast, look out for wild mushrooms when they hit the supermarket or greengrocers in season – they will add so much more flavour and savoury umami to this already lovely dish.

Ingredients

Dinner
Vegan

Ingredients

Method