Creamy Baked Tarragon Mushrooms
Whole mushrooms baked in a creamy cashew sauce with a hint of tarragon and garlic make for an easy and nourishing dinner.
- 50 g cashews
- 2 tbsp oil
- 1 shallot
- 1 garlic clove large
- 200 g mushrooms
- 3 tbsp vegan cream
- 150 ml vegetable stock
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp black pepper
- Pinch of fresh tarragon finely sliced
Soften the cashews (50g) by covering in boiling water and setting aside to soak for 10-15 minutes.
Preheat the oven to 180 degrees C.
Cut off the top and bottom of the shallot, halve and place in a baking dish with a crushed garlic clove - I used an 8 inch/20cm round dish. Drizzle with the oil (2 tbsp), toss to coat and place in the oven.
Bake for 5 minutes and then add the mushrooms. I like to place them upside down as I love the look of the stalks peeking up. Drizzle with some more oil and put back in the oven for another 5-10 minutes.
Meanwhile make the cashew sauce. Strain the soaked cashews and add to a blender with the cream (3 tbsp), vegetable stock (150ml), nutritional yeast (1 tbsp) and seasonings. Blend until completely smooth.
Take the tarragon - if you're not too keen on aniseed then just use a small pinch but it doesn't come through strongly in the overall taste - and finely slice into very thin shreds. Add to the sauce and stir.
Carefully pour the sauce over the mushrooms and bake for 10 more minutes until it has started to brown.
Serve immediately with rice or pasta.