This dish heroes smoky paprika, tender Spanish mushrooms, and luscious cashew cream. Transforming simple ingredients into pure comfort food, this recipe is ready in under an hour – and will have you coming back for more.
You will need
Serves 2
For the marinade:
- 500 grams button mushrooms
- 3 cloves garlic, crushed
- 1 tablespoon smoked paprika
- 1 teaspoon maple syrup
- 1/4 teaspoon onion powder
- 1 tablespoon olive oil
- Salt and pepper to taste
For the cashew cream:
- 1/4 cup soaked cashews (soak the cashews overnight or a minimum of 4 hours)
- 1/2 cup water
- 1/4 teaspoon vegan chicken-style stock
To serve:
- 2–4 slices ciabatta loaf
- Fresh parsley
- Vegan cream cheese (optional)
- Chilli flakes (optional)
Recipe: Koori Kitchen / Georgia Smith
Directions
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Step 1
In a bowl add all the marinade ingredients and mix well. Add the whole button mushrooms and stir well until all mushrooms are covered. Refrigerate for 30 minutes.
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Step 2
In a high-speed blender, add the soaked and strained cashews, 1/4 cup of water and the vegan chicken-style stock. Blend until smooth and then add the other 1/4 cup of water. It should have the consistency of milk, If it’s too thick, add a splash of water and blend again.
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Step 3
Heat a frying pan on medium to high heat and add a good splash of olive oil. Add the marinated mushrooms to the pan and let them sit for 2 minutes before stirring occasionally. Cook for another 5–7 minutes or until all mushrooms are brown.
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Step 4
Add the cashew cream, quickly stir the mushrooms until covered and remove from heat.
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Step 5
To assemble, toast your ciabatta bread and smother the toast with vegan cream cheese (optional). Next add your creamy mushrooms and top with some fresh parsley, salt and chilli flakes.
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Recipe: Koori Kitchen / Georgia Smith
