Vegan Russian Mushroom Julienne

Ingredients

• about 450 g Mushrooms, sliced
• 1 medium Onion, chopped
• 1 cup Raw cashews, soaked in hot water for 30 min
• 1/2 cup Vegetable broth
• 2 tablespoons Gluten-free all-purpose flour blend
• 2 tablespoons Nutritional yeast
• 2 cloves Garlic, minced
• 2 tablespoons Olive oil
• 1/4 cup Fresh dill, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the 1 medium onion, chopped, and 2 cloves garlic, minced. Cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Add the about 450 g mushrooms, sliced, to the skillet. Cook for 10-15 minutes, stirring occasionally, until the mushrooms have released their liquid and are tender and browned.
4. 4While the mushrooms cook, drain the 1 cup raw cashews. Place the drained cashews in a blender with 1/2 cup vegetable broth, 2 tablespoons gluten-free all-purpose flour blend, and 2 tablespoons nutritional yeast. Blend until the mixture is completely smooth and creamy, scraping down the sides of the blender as needed.
5. 5Pour the smooth cashew cream sauce into the skillet with the mushrooms and onions. Stir everything together to combine well.
6. 6Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in the 1/4 cup fresh dill, chopped.
7. 7Transfer the mushroom mixture evenly into oven-safe dishes or ramekins.
8. 8Bake for 20-25 minutes, or until the mixture is bubbly and the top is lightly golden brown. Serve hot.

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