Mushroom à la King

I have to say that I’ve always been partial to a cream sauce. My dad would make it for weeknight dinners, and he still loves to make casseroles with cream of mushroom soup all the time. He often calls himself a “lazy” cook, but I now see how this was the way much of Hong Kong cuisine was actually born in cha chaan tengs because of the convenience and affordability of canned foods. I’ve always preferred making foods from scratch mainly to avoid all the additives, and this creamy cashew sauce