November 8, 2018
This recipe is vegan if you use the Cashew Nut Sour Cream recipe provided with it – and it works really well! It gives a rich, creamy taste and texture and I doubt very much that anyone sampling the result would have any idea it wasn’t made with ordinary sour cream.
The original recipe, from which this one is modified, suggested using noodles (rice noodles or gluten free pasta of some kind in this case), but I prefer it with rice. Try it both ways and see which you like best. This recipe serves 3 to 4 people.
1Cook the onions in the olive oil at a medium heat in a heavy based, deep-sided frying pan for about 4 or 5 minutes until softened and starting to brown a little.
2Add the rice flour and stir in thoroughly.
3Slowly add the stock, while stirring – it will thicken a little and start to bubble.
4Add the soy sauce, lemon juice and tomato paste and stir for a minute or two.
5Add the mushrooms, thyme, sage and salt and stir to combine.
6Reduce the heat to a simmer and cook for about 5 minutes while the mushrooms reduce in size.
7Add the vinegar and stir for another 4 to 5 minutes.
8Add the cashew sour cream (or dairy sour cream) and the chopped parsley and cook on low for about 5 minutes more. Especially if using cashew sour cream, the sauce will thicken quite a lot – you may need to add a little water to get it to the consistency you want. Serve on rice or noodles, with green vegetables of your choice or a salad.