Cashew Mushroom Gravy
- ¾ cup whole unsalted roasted cashews
- 2 TB canola oil
- 8 oz crimini or white mushrooms
- 1 medium shallot
- 1 medium garlic clove
- 1 tsp fresh thyme leaves
- ¼ tsp sweet paprika
- 1 TB fresh parsley
- 1 ½ TB butter
- 2 TB flour
- 2 cups vegetable stock
- Sea salt and freshly ground pepper
This yummy gravy will be very appreciated by any vegetarians at your holiday dinner table.
Place the cashews in a heated dry skillet and toast for a few minutes, shaking pan as needed, until starting to color. Set aside to cool and then pulverize in a food processor until the texture of coarse sand. Clean, trim and finely dice mushrooms. Mince shallot and garlic. Heat oil in a medium sized skillet, add garlic and shallots, stir and cook until softened over medium heat. Add mushrooms and cook for 10-15 minutes, stirring often. Add cashews, thyme, parsley and paprika midway through cooking, mixing well. While mushroom mixture is cooking, make a roux by melting the butter in a small saucepan. Add flour and stir well. Continue cooking and stirring until mixture turns a light caramel color and thickens. Remove from heat. Add stock to mushroom mixture and stir well. Take about 1 cup of this mixture and combine with the roux, mixing well. Add this mixture back into the mushroom pan and stir. Add salt and pepper to taste. Makes 2 cups.