Mushrooms in Cashew Cream Sauce

• 6 tablespoons (90 mL) Cashew Cream (see recipe below)
• 1/2 cup (119 mL) water
• 1 teaspoon coarse sea salt
• 2 tablespoons oil
• 4 green cardamom pods, slightly crushed (see Notes)
• 2 black cardamom pods
• 1 (2 inch 5-cm) cinnamon stick
• 4 whole cloves
• 2 cassia leaves (or bay leaves)
• 1 small yellow or red onion, peeled and minced 1/2 cup 75 g)
• 2 cloves garlic, peeled and grated or minced
• 2-3 pounds (.908-1.36 kg) small cremini mushrooms, cleaned and trimmed (8 cups 1.9 L)
• 1/2 teaspoon red chile powder or cayenne
• 1 tablespoon chopped fresh cilantro or parsley, for garnish
• 1 cup (138 g) raw cashews, soaked overnight and drained
• 1 1/4 cups (296 rnL) water

1. Make the Cashew Cream:
2. Put the cashews in a powerful blender, such as a Vitamix.
3. Add the water and blend on the highest speed until the mixture becomes smooth and creamy.
4. If its still too thick, add a little more water, 1 tablespoon at a time.
5. Use it as a base for a nondairy alfredo sauce, or drizzle over steamed veggies.
6. Make the Mushrooms:
7. Mix together the Cashew Cream, water, and salt.
8. Set aside.
9. In a deep, heavy pan, heat the oil over medium-high heat.
10. Add the green and black cardamom, cinnamon, cloves, and cassia leaves.
11. Cook for 1 to 2 minutes, until aromatic.
12. Add the onion and garlic.
13. Cook until brown, 2 to 4 minutes.
14. Add the mushrooms and cook for 6 minutes, until they soften, stirring occasionally to avoid sticking.
15. Make a well in the middle of the mixture.
16. Add the Cashew Cream mixture and heat through, 2 to 3 minutes.
17. Remove the whole spices.
18. Add the red chile powder and garnish with the fresh cilantro or parsley.
19. Serve immediately with brown or white basmati rice.

cream, water, salt, oil, green cardamom pods, black cardamom pods, cloves, cassia, red onion, garlic, cremini mushrooms, red chile, fresh cilantro, cashews, water

Taken from www.cookstr.com/recipes/mushrooms-in-cashew-cream-sauce (may not work)