"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 


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  • 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
  1. 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.
  2. Discard water from soaking or boiling and transfer the cashews to a blender. Add 1 cup of water and blend for two minutes. Reserve.
  3. 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.
  4. Add another tablespoon of olive oil and stir for 4 minutes over medium heat until mushrooms are well reduced.
  5. Add sugar, stir until completely dissolved, then add cauliflower. Sauté for another 3 minutes.
  6. Add the milk, stir well and then add the mustard dissolved in water and the tomato extract.
  7. 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.