- 6 tablespoons (90 mL) Cashew Cream (see recipe below)
- ½ cup (119 mL) water
- 1 teaspoon coarse sea salt
- 2 tablespoons oil
- 4 green cardamom pods, slightly crushed
- 2 black cardamom pods
- 1 (2 inch [5-cm]) cinnamon stick
- 4 whole cloves
- 2 cassia leaves (or bay leaves)
- 1 small yellow or red onion, peeled and minced ½ cup [75 g])
- 2 cloves garlic, peeled and grated or minced
- 2-3 pounds (.908-1.36 kg) small cremini mushrooms, cleaned and trimmed (8 cups [1.9 L])
- ½ teaspoon red chile powder or cayenne
- 1 tablespoon chopped fresh cilantro or parsley, for garnish
- 1 cup (138 g) raw cashews, soaked overnight and drained
- 1¼ cups (296 rnL) water
- Make the Cashew Cream:
- Put the cashews in a powerful blender, such as a Vitamix. Add the water and blend on the highest speed until the mixture becomes smooth and creamy. If it’s still too thick, add a little more water, 1 tablespoon at a time. Use it as a base for a nondairy alfredo sauce, or drizzle over steamed veggies.
- Make the Mushrooms:
- Mix together the Cashew Cream, water, and salt. Set aside.
- In a deep, heavy pan, heat the oil over medium-high heat.
- Add the green and black cardamom, cinnamon, cloves, and cassia leaves. Cook for 1 to 2 minutes, until aromatic.
- Add the onion and garlic. Cook until brown, 2 to 4 minutes.
- Add the mushrooms and cook for 6 minutes, until they soften, stirring occasionally to avoid sticking.
- Make a well in the middle of the mixture. Add the Cashew Cream mixture and heat through, 2 to 3 minutes.
- Remove the whole spices. Add the red chile powder and garnish with the fresh cilantro or parsley. Serve immediately with brown or white basmati rice.