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Cremini Mushrooms with Cashew Cream Sauce over Linguini
This plant-based entrée is inspired by trendy, homemade cashew creams. With simple soak ‘n cook steps and a powerful blender, it’s easy to whip up our savory mushroom-cashew sauce. Creminis resemble white mushrooms, but with a brown cap and are also known as baby bellas or browns. In lab studies, mushrooms’ glucan compounds show promise in preventing colon cancer.
(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)
1. In small pot, bring 1½ cups broth, potato and cashews to a boil. Cover and
reduce heat to medium high and cook until potato is fork tender, about 10
minutes. Using handheld strainer, pour broth into small bowl and retain potato
and cashews in strainer. Rest strainer over bowl.
6. Add additional broth to measure 1½ cups. Add broth to blender. Purée all on high until smooth.
7. Return sauce to skillet over medium heat and simmer until heated through,
about 5 minutes. Stir in additional broth if necessary for desired consistency.
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