Cream of mushroom is so versatile. It’s perfect for green bean casserole, works well as a sauce to an entrée with potatoes and greens, such as swordfish, herbed chicken breast, or a simple roasted cauliflower steak, and of course is just as good as a soup all on its own.
1/2 red onion, diced • 1/2 lb (8oz) baby bella mushrooms, diced • 3/4 cup soaked cashews • 1 cup plain almond milk, unsweetened • 4 cloves garlic • 1/4 tsp ground black pepper • 1/2 tsp salt • neutral oil for sautéing
1) In medium-sized sauce pan, heat 2 Tbsp coconut oil over medium heat. Once hot, add diced onions. Stir often until onions start to turn translucent. Add mushrooms to saucepan and continue to stir frequently.
2) In a blender or small food processor, add soaked cashews, almond milk, peeled garlic cloves, salt and pepper. Blend until completely smooth.
3) Once mushrooms are browned, pour cashew cream into saucepan. Stirring carefully until the sauce has reduced to desired consistency.
ready for green bean casserole
If using for green bean casserole or a sauce for another entrée, reduce a bit longer for a thicker cream. If you’re using this as a soup, add 1/2 cup (or more if you like it thinner) of vegetable stock, reduce heat, and simmer. Gently stirring until well incorporated and desired consistency is achieved.
banzo tribe eats 