For a richer flavor, consider using a mix of mushroom varieties, such as shiitake and cremini, in addition to portobello. If you don't have a high-powered blender, soak the cashews in hot water for at least 30 minutes to soften them before blending. Adjust the amount of miso paste to your preference. Start with 2 tablespoons and add more to taste. A splash of dry sherry or white wine can add depth to the sauce during the simmering stage. Garnish with chopped parsley, chives, or a sprinkle of red pepper flakes for an extra touch of flavor and visual appeal.
Mushroom Stroganoff with Creamy Miso Pasta
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING6 People
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VIEWS3
Embark on a culinary adventure with this vegetarian stroganoff, where the earthy flavors of mushrooms dance harmoniously with the umami richness of miso, all embraced by a luscious cashew cream sauce. Served over perfectly cooked fettuccine, this dish is a symphony of textures and tastes that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Fiber4 g
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Protein13 g
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Saturated Fat3 g
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Sodium356 mg
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Sugar6 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCook the Pasta: In a large pot, bring lightly salted water to a rolling boil. Add the fettuccine and cook until al dente, about 8-10 minutes.
02
StepPrepare the Cashew Cream: While the pasta cooks, combine cashews and 3/4 cup of water in a high-powered blender. Blend until completely smooth, about 2 minutes. Set aside.
03
StepSauté the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the quartered portobello mushrooms and chopped onion. Cook until the vegetables soften, approximately 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
04
StepCreate the Miso Sauce: In a separate bowl, whisk together the flour and remaining 2 cups of water until the flour is fully dissolved and no lumps remain. Gradually pour this mixture into the skillet with the vegetables. Stir in the miso paste and Dijon mustard. Bring the sauce to a boil, then reduce the heat and simmer until it thickens slightly, about 4-5 minutes. Stir in the cashew cream.
05
StepCombine and Finish: Drain the cooked pasta and add it to the skillet with the mushroom sauce. Cook, stirring gently, until the pasta is heated through, about 1-2 minutes. Taste and season with salt as needed.
06
StepServe: Serve immediately, garnished with fresh herbs, if desired.
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