I seem to have a thing about mushrooms at the moment, I can't get enough of them! As I type, I am waiting for some stuffed mushrooms that are cooking in the oven for my dinner. This is another of my very quick, cheap and healthy mid week specials.
250g mushrooms
150g unsalted cashews
1 large onion
2 cloves garlic
2 tsp paprika
200 ml veg stock
100 ml low fat creme fraiche
'Toast' the cashews for a few minutes in a dry frying pan, remove from pan. Fry the onion and garlic in olive oil until soft, add mushrooms and cook for 5 mins. Add paprika and stock and simmer for another 5 mins. Add creme fraiche and cashews and simmer for a further 3 minutes. Serve with tagliatelle or rice.
No picture I'm afraid, so you will have to trust me that it is delicious xxx
I Believe you ! I really do for cashews are one of my favourite additions to any meal that has a stock or gravy base. I also put them in a nut roast and decorate the top with them. Roll on winter and those wintry dishes :)
ReplyDeleteHi Fran
ReplyDeleteReally enjoyed looking through your blog.. looks like you have a close family.... Will call back soon..Loving the recipes by the way.
Blessings
Julie x
Mel - Good that we have the same tastes, so when we go sailing together at least we will be fed well! xxx
ReplyDeleteJulie - great to hear from you and thanks for becoming a follower. I haven't had a good signal for a few days, as soon as I do I will pop over to your blog and have a good read xxx
I like a good mushroom strogonoff and don't doubt your claim for its deliciousness :) I haven't tried it with cashew nuts though, so will keep your recipe in mind as this is the kind of dish I revisit during the winter months.
ReplyDeleteThat sounds DELICIOUS Fran... Looks like I've got tomorrow night's supper sorted then :)
ReplyDeleteShaheen and Tanya - I hope you both enjoy it xxx
ReplyDeleteIt was delicious and definitely a keeper! I used 100ml of stock and 200ml of Creme Fraiche instead (since I wanted to use up what I had) and it resulted in creamy deliciousness. Thanks for sharing this recipe :)
ReplyDelete