Yield 4 serving(s) Number Of Ingredients 11 Steps:
Place cashews in a shallow pan and warm slightly in a 250 degree oven. Keep warm until serving. Then, in a large saucepan, heat oil over medium heat and saute garlic and onions until onions are soft but not brown. Add mushrooms and tamari soy sauce and cook until tender. Add tomato paste and mix thoroughly, cooking about 2-3 minutes. Slowly add sour cream, combining all ingredients well. Serve stroganoff over a bed of brown rice, cover with toasted cashew nuts and garnish with the parsley and paprika.
Time 25m Yield 4 servings Number Of Ingredients 15 Steps:
Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize. Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened. Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
