Mushroom Stroganoff is a creamy flavorsome mushroom pasta made with cashews, and spices. Before my husband and I became vegetarians, Beef Stroganoff was one of our favorite dishes. Sure, I knew it was loaded with fat and calories, but there was just something about its creamy comfy goodness- every now and then, it was worth the splurge.
Before I discovered Mushrooms meaty taste, I didn’t even think about trying to recreate Beef Stroganoff, probably because anything that leads with the word “beef” was no longer on our menus. But I must admit, I really missed the meaty flavors. This Mushroom Stroganoff recipe is Sweet and Spicy and one of our favorites!
I made it sweet only because I didn’t have white wine readily available. In that, I discovered a new flavor and my husband also loved it, and more importantly- had a second helping! This version is full of creamy heavenly flavors and hints of sweetness mixed with thyme and mushrooms.
- 8 ounces fettuccini pasta
- 1 cup cashews, soaked in hot water for 30 minutes, or overnight
- 1 teaspoon of Organic Better Than Bouillon Vegetable Base, in 1 1/2 cups of hot water
- 2 tablespoons olive oil
- 1 medium onion, quartered
- 1/2 teaspoon salt
- 5-6 garlic, cut finely
- 8 ounces cremini mushrooms, thinly sliced
- 1 teaspoon dried thyme
- 1/2 cup Mirin Rice Cooking Wine by Eden
- 1/4 cup brown sugar
- 2 tablespoons tomato paste
- 1/4 – 1/2 teaspoon black pepper
- 1/4 – 1/2 teaspoon chili peppers
- Chopped fresh parsley, for garnish
- Bring a large pot of water to a boil for the pasta. Once it’s boiling, cook fusilli pasta according to package directions. Drain and set aside.
- Drain the cashews and add them to a blender along with the water.
Blend until very smooth.
- Heat a large pan over medium heat and add the oil. Sauté the onion in the oil along with a pinch of salt for a bout 5 minutes, until translucent. Add the minced garlic and sauté for a 30 seconds.
- Now add the mushroom and thyme and cook until the mushrooms are lightly browned. Add the wine, and turn the heat up to high. Let the wine reduce by about half. Add tomato paste, remaining 1/2 teaspoon salt, both peppers, and sugar. This is around 5 minutes. Turn the heat back to medium low.
- Pour in the cashew mixture. Stir until well combined and let thicken for about 5 minutes. Add the pasta and stir until all combined. Taste for seasoning. Garnish with fresh parsley.