2 cups water
1/4 cup raw unsalted cashews
6 medium white or brown mushrooms
1 1/2 cups chopped yellow onion
1 small carrot, sliced
1 stalk celery, sliced
1 tsp poultry seasoning
freshly ground black pepper
Instructions:
Place the water and cashews into a high speed blender (soak cashews for 4 hours if you don't have a high speed blender)
In a medium saucepan on high heat, add 1 Tbls water and when it starts to sputter, add the mushrooms, onion, carrot and celery. Cook stirring for about 3 minutes until the vegetables soften, adding a little water as needed to prevent sticking. Add the garlic and poultry seasoning and continue stirring for another 2 minutes (add water as needed).
Add the cooked vegetables to the blender of water and cashews, and blend until smooth (add more water if you would like a smoother consistency). Return the gravy to the saucepan on medium heat and stir briefly just to reheat, grinding a bit of black pepper in at the end.
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