Mushroom and Cashew Cream Stroganoff [Immersion Blender] | Vitamix CA

Mushroom and Cashew Cream Stroganoff [Immersion Blender]

Revamp of Beef Stroganoff; makes for a light and guilt-free dish that tastes delicious.

Total Time1 Hour
Yield
5 servings
DifficultyIntermediate

Mushroom and Cashew Cream Stroganoff

Dietary Interests

Vegan, Vegetarian, High Fiber, High Protein, Mediterranean, Diabetes Friendly

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Submitted by

Vitamix

Ingredients

4 Tablespoons 60 ml olive oil, optional
1 ½ pound 680 g mixed mushrooms, cleaned, cut into similar sizes
2 garlic cloves, peeled
2 275 g yellow onions, peeled, cut into large chunks
1 cup 30 g dried mixed mushrooms
4 fresh thyme leaves, leaves only
½ teaspoon kosher salt, optional
1 ½ cups 200 g raw cashews
4 cups 960 ml vegetable stock
4 cups 230 g cooked pearl barley

Preheat oven to 350°F (175°C). Toss fresh mushrooms with 2 Tablespoons of olive oil and spread evenly on a prepared sheet tray. Place in preheated oven and bake for 20 minutes or until nicely roasted.
While mushrooms are roasting, heat a medium stock pot over medium high heat. Add the remaining 2 Tablespoons of olive oil, onions, dry mushrooms, thyme and salt. Sauté for 10–12 minutes until onions are soft and translucent. Add cashews and cook for an additional 2 minutes.
Add the vegetable stock and bring to a simmer over medium-low heat and simmer for 15–20. Submerge the immersion blender into the middle of the pot. Start the immersion blender on its lowest speed, then increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 minute, or until desired consistency is achieved. Add roasted mushrooms to the pot and stir to combine.
Serve over barley and garnish with chopped parsley.

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