Грибной Строганов — Mushroom Stroganoff

Forget everything you know about stroganoff needing sour cream. This version uses a silky cashew
base and deeply browned mushrooms to create the exact same rich, savory, slightly tangy sauce.
Serve over buckwheat or mashed potatoes and dare anyone to call it a compromise.

FASTING LEVEL: Fast With Oil (not suitable for oil-free days due to the saute and cashew cream)

SERVINGS: 4
TIME: 35 minutes (plus cashew soaking)

INGREDIENTS:
- 600 g mixed mushrooms (cremini, portobello, oyster), sliced 5 mm thick
- 100 g raw cashews, soaked in boiling water for 30 minutes
- 1 large onion, sliced into thin half-moons
- 3 tablespoons sunflower oil
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 200 ml mushroom broth or water
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 4 cloves garlic, minced
- 1 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley and dill, for serving

METHOD:
1. Drain cashews and blend with 200 ml mushroom broth until completely smooth. Set aside.
2. Heat oil in a large skillet over high heat. Add mushrooms in a single layer — work in batches. Cook without stirring for 3-4 minutes per side until deeply browned. Remove and set aside.
3. Reduce heat to medium. Add onion to the same skillet and cook for 8 minutes until golden and soft.
4. Add garlic, both paprikas, and tomato paste. Stir for 1 minute.
5. Pour in the cashew cream, soy sauce, mustard, and lemon juice. Stir and bring to a gentle simmer.
6. Return mushrooms to the skillet. Simmer for 5 minutes until sauce thickens and coats the mushrooms.
7. Taste, adjust salt and pepper. Serve over buckwheat, mashed potatoes, or pasta, topped with herbs.

NOTES:
- Browning the mushrooms in batches over high heat is the single most important step. Crowded mushrooms steam and turn grey.
- The cashew cream can be made ahead and refrigerated for up to 3 days.
- Soy sauce provides the umami backbone that replaces the depth of beef broth.
- For extra protein, add a drained can of white beans to the sauce in step 6.

NUTRITION (per serving, approximate):
Calories: 340 | Protein: 14 g | Carbohydrates: 22 g | Fat: 24 g | Fibre: 4 g