Mushroom stroganoff

⅔ cup raw cashews

2 teaspoons red wine vinegar

Pinch fine sea salt

1½ pounds assorted mushrooms

3 shallots, thinly sliced

2½ cups mushroom broth or low-sodium vegetable broth

1 tablespoon Dijon mustard

1 tablespoon paprika

½ teaspoon ground black pepper

3 tablespoons chopped fresh parsley or dill, for garnish

Place cashews in a small bowl and cover by about 1 inch with boiling water. Let soak 30 minutes. Drain, discarding soaking liquid. In a blender, combine cashews, ¼ cup water, vinegar and salt, and blend until smooth; add more water a tablespoon at a time as needed to make a cashew cream. Halve or quarter smaller mushrooms and thickly slice larger ones. Place mushrooms and shallots in a heavy pot and set over medium heat. Cook, stirring frequently, until the mushrooms begin to brown; add broth a few tablespoons at a time to keep mushrooms from sticking to the bottom of the pan. Cook, adding more broth as needed, until mushrooms are browned and softened, 10 to 12 minutes. Stir in remaining broth, mustard, paprika and pepper. Bring to a boil, lower heat, and simmer until mushrooms are very tender and sauce is thickened, about 25 minutes. Stir in ½ cup of cashew cream. Sprinkle with parsley and serve with remaining cashew cream on the side.

Per Serving: 170 calories (80 from fat), 9g total fat, 1.5g saturated fat, 0mg cholesterol, 380mg sodium, 20g carbohydrate (2g dietary fiber, 5g sugar), 9g protein