Served with Lemon Herb Brown Rice & Quinoa and Roasted Brussels Sprouts
Where’s the warm and sunny weather at?! This one will be sure to brighten your spirits during these lingering chilly days. Enjoy the rich and savory blanket of creamed cashews and sun-dried tomatoes paired with the velvety texture and earthy flavor of portobello mushrooms.
1 cup unsalted cashews
4 cups water
32oz baby bella mushrooms, cleaned & stems sliced
2 tsp garlic infused olive oil
4 tsp extra virgin olive oil
2 tbsp butter, cubed
4 tbsp grated parmigiano-reggiano
4 tbsp tomato paste
10-14 sun-dried tomatoes, sliced
3 garlic cloves, minced
1 tsp kosher salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
2 tbsp fresh basil, finely chopped
1 tbsp fresh Italian parsley, finely chopped
1 tsp fresh mint, finely chopped
Juice of ½ a lemon
4 tbsp cornstarch
4 tbsp cold water
In a large saute pan, heat the olive oils over medium heat until it shimmers. Mince the garlic in the heated olive oil and saute for 30 seconds. Add the mushrooms and saute for 5 minutes. Season lightly with salt and pepper, and then add the butter. Saute for an additional 5 minutes.
In a blender or food processor, add the cashews and 4 cups of water. Blend on high until smooth and creamy, about 2 minutes.
Pour the cashew milk over the mushrooms, then add the parmigiano-reggiano, salt, black pepper, red pepper flakes, tomato paste, and sun-dried tomatoes. Stir to combine and lower heat to a simmer. Simmer on medium-low heat until the sauce slightly thickens.
If a thicker sauce is desired, make a slurry with the cornstarch and cold water by whisking them together (equal parts cornstarch and water) and add them to the sauce. Whisk/stir continuously on high heat until the slurry is well incorporated and the sauce starts to thicken.
Serve with lemon herb brown rice and quinoa and roasted brussels sprouts. Garnish with fresh basil.