88min 4 ppl
Vegan Mushrooms Vallée d'Auge with Cashew Cream
31 minutes
4 people
Medium31–60 min or 7–12 steps
31 min · 11 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 11g
Carbs 34g
Fats 24g
About this dish
Rooted in the Norman tradition of bathing mushrooms in calvados and cream, this vegan version achieves the same silky, intoxicating sauce by blending long-soaked cashews with a double-hit of apple — fresh juice and a generous splash of calvados — for a richness that rivals any dairy original.
Allergy Info
Gluten, Sulphites, Mustard, Tree Nuts
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Mixed mushroomscremini, shiitake, and oyster, stems trimmed, caps torn or sliced 5mm thick700 g
- Shallotsfinely minced2 medium
- Garlic clovesfinely minced3
- Fresh thymeleaves picked1 tsp
- Fresh tarragonfinely chopped1 tsp
- Flat-leaf parsleyfinely chopped, to garnish small handful
Dairy & Eggs
- Vegan butter1 tbsp
Dried Goods
- Raw cashewssoaked150 g
- Cold water180 ml
- Sourdough bread or cooked tagliatelleto serve4 slices / 200 g
Spices & Seasonings
- Flaky sea saltplus more to taste1/2 tsp
- White pepperfreshly ground1/4 tsp
Oils & Condiments
- Calvados (apple brandy)60 ml
- Fresh apple juiceunsweetened150 ml
- Apple cider vinegar1 tsp
- Olive oil2 tbsp
- Dijon mustard1 tsp
Utensils
- High-speed blender
- Large, wide skillet
Method
1
Cover the raw cashews in plenty of cold water and soak for a minimum of 4 hours, or overnight in the refrigerator.
Approx. 5 minutes
2
Drain the soaked cashews and rinse under cold water. Combine with 180 ml cold water in a high-speed blender and blend for 90 seconds until completely smooth and silky. Set aside.
Approx. 2 minutes
3
Pat the mushrooms thoroughly dry with kitchen paper — this is the single most important step for achieving deep browning rather than steaming.
Approx. 3 minutes
4
Heat the olive oil and vegan butter in a large, wide skillet over high heat until the butter foams and subsides. Add the mushrooms in a single layer and leave completely undisturbed for 3-4 minutes until deeply golden on one side.
Approx. 4 minutes
5
Toss the mushrooms, season with half the salt and all the white pepper, and continue cooking for a further 3 minutes until browned all over and any released liquid has fully evaporated.
Approx. 3 minutes
6
Reduce heat to medium. Push the mushrooms to the sides of the pan, add the shallots and garlic to the centre, and cook for 2 minutes until soft and translucent.
Approx. 2 minutes
7
Add the thyme, then pour in the calvados. Tilt the pan away from you and allow the alcohol to cook off for 90 seconds, scraping any browned bits from the base.
Approx. 2 minutes
8
Pour in the apple juice and Dijon mustard, stir to combine, and simmer for 3 minutes until the liquid is reduced by half and slightly syrupy.
Approx. 3 minutes
9
Reduce the heat to low. Pour in the cashew cream, stir well, and cook gently for 4-5 minutes until the sauce thickens enough to coat a spoon; do not allow it to boil vigorously or the cream will break.
Approx. 5 minutes
10
Remove from heat, stir in the apple cider vinegar and tarragon, and adjust seasoning with salt to taste.
Approx. 1 minute
11
Serve immediately over toasted sourdough or tagliatelle, scattered generously with flat-leaf parsley.
Approx. 1 minute
More French recipes
See all