Exquisite Vegan Mushroom Stroganoff Over Truffled Quinoa Pearls

Allergens

Nuts (cashews)

Ingredients

• 2 cups button mushrooms, sliced
• 1 cup cashews, soaked and blended into cream
• 1/2 cup vegetable broth
• 1 small white onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp truffle oil
• 1 cup quinoa
• 2 cups water or vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a pan over medium heat, sauté the onion and garlic until translucent. Add the mushrooms and cook until tender, about 5 minutes. Stir in the cashew cream and vegetable broth, season with salt and pepper, and simmer for 10 minutes to thicken. In a separate saucepan, bring quinoa and water or vegetable broth to a boil. Reduce heat, cover, and cook until quinoa is tender and has absorbed the liquid, about 15 minutes. Stir in truffle oil and season with salt and pepper. To serve, plate the mushroom stroganoff over the truffled quinoa pearls, garnish with fresh parsley.

Chef’s Insight

The truffle oil adds an elegant touch to this dish, elevating it for special occasions.

Notes

Ensure the cashews are soaked for at least 2 hours before blending.