2 shallots, sliced
8 ounces cremini or white button mushrooms, cleaned, stems removed, and chopped
3/4 cup Madeira wine
2 cups mushroom broth, divided
1/4 cup raw cashews
1 teaspoon balsamic vinegar
1 1/2 teaspoon Braggs Liquid Aminos (or soy sauce)
pinch poultry seasoning
2 teaspoons cornstarch
3/4 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper (or to taste)
small handful fresh Italian parsley or cilantro, minced

Instructions

Heat a large skillet, and sauté shallots and mushrooms in the wine. Turn down the heat slightly, and continue cooking for a few minutes, until the shallots and mushrooms are soft and golden.

In a high-powered blender (like a Vitamix), add 1 cup (only) of mushroom broth, the cashews, balsamic vinegar, Braggs Liquid Aminos, and poultry seasoning, along with (if you wish – this is optional!) up to one-half of the shallot and mushroom mixture. Process together until very smooth and creamy.

Stir the blended cashew mixture into the mushrooms, shallots, and wine on the stove. Simmer over very low heat.

In a separate bowl, make a slurry, whisking together the cornstarch and remaining 1 cup of broth. Gradually whisk slurry mixture into the mushroom sauce on the stove, carefully stirring to prevent lumps.

Allow the sauce to simmer gently for a few minutes, until the liquid has reduced by almost one third. Season with salt and pepper, and finish with fresh parsley or cilantro. Stir well to combine all the flavors, and remove from heat.

Serve immediately, over pasta, mashed potatoes, or baked potatoes.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen