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‘Never miss meat’ stroganoff with butternut noodles

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Ingredients
Method

Method

  1. Peel all the mushrooms without washing them
  2. Slice the mushrooms to your desired size and mix with all the marinade ingredients
  3. Leave to marinate for a minimum of 1 hour stirring occasionally
  4. Pour the juice from the marinated mushrooms into a blender, add cashews and miso. Blend until creamy and stir in with the mushrooms.
  5. Serve over butternut noodles
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Squash

Ingredients

For the Stroganoff Marinade
  • 500g large portabella mushrooms (about 9 caps)
  • 7tbsps warm pure water
  • 5tbsp tamari soy sauce
  • 2 1/2 tbsp. apple cider vinegar
  • 1 1/2 tbsp. fresh thyme
  • 1 1/22 tsp paprika
    • For the Stroganoff sauce
    • 1 cup cashews, soaked overnight
    • 1 cup juice from the marinade
    • 1tbsp white miso paste

Recipe by Tanya Maher

Adapted from The Uncook Book
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Barfoots