From the healthy foodie
This is healthy, has a creamy texture and can be added to pasta or chicken as an alternative to a version with cream
Ingredients
- 2-3 tbsp. ghee or coconut oil
- 450g mushrooms, sliced
- 1 small onion, chopped
- 2 tbsp. Dijon mustard
- 1 tbsp. fresh sage, finely chopped
- 1 tsp. fresh thyme, finely chopped
- ½ tsp. salt
- ½ tsp. pepper
- 2 cups water
- 100g raw cashews
(Optional extras: Add bacon, chicken and pasta for a tasty dinner)
Method
- Melt the ghee or place the coconut oil in a frying pan on a medium heat
- Add the mushrooms and cook until golden brown, 5-7 minutes
- Add the onions and let them sweat for 3-4 minutes, until soft and translucent
- While the mushrooms and onions are cooking, add the cashew nuts to a blender and blend until the cashews form a smooth paste, releasing the natural oils, depending on the strength of your blender, this will take 3-15 minutes. Once made add this to your mushroom/onion mixture
- Add the mustard, sage, thyme, salt and pepper to a large glass and mix together with the water until completely combined. Add the mixture to the pan
- Mix completely, taste and add more seasoning if needs be
