"Why not, make a strogonoff with chestnut cream and serve it with roasted straw potatoes? Oh, and if strogat means "cut into pieces", why not cut the cauliflower instead of the meat? I guarantee that the taste of strogonoff that we love does not come from meat, but from the combination of mustard, a creamy base and a smoked flavour." by Luisa Mafei
- 300 g of sliced mushrooms (portobello, brown, paris or shiitake)
- ½ small cauliflower (200 g) cut into florets
- 1 onion (130 g) chopped
- 2 cloves garlic (4 g) chopped
- ½ cup raw cashews
- 1 cup of water
- 2 tbsp olive oil
- 1 teaspoon smoked paprika
- 1 tsp of sugar
- ½ tsp of salt
- 1 tsp of mustard powder dissolved in 2 tsp of water
- 2 tbsp tomato extract
- Soak the cashews in the water for at least 6 hours before making this recipe. If this is not possible, boil the nuts in water for five minutes.
- Discard water from soaking or boiling and transfer the cashews to a blender. Add 1 cup of water and blend for two minutes. Reserve.
- In a wok, sauté the chopped onion in 1 tablespoon olive oil (set aside the other) with salt and smoked paprika. Sauté for 2 minutes, then add the chopped garlic and sliced mushrooms.
- Add another tablespoon of olive oil and stir for 4 minutes over medium heat until mushrooms are well reduced.
- Add sugar, stir until completely dissolved, then add cauliflower. Sauté for another 3 minutes.
- Add the milk, stir well and then add the mustard dissolved in water and the tomato extract.
- Mix for another minute, lower heat completely and cover the pan. Let it cook for another 3 minutes, turn off the heat and wait another five minutes with the lid covered before serving.