Vegan Mushroom Thermidor

Soak the raw cashews in cold water for at least 4 hours, or in boiling water for 30 minutes, then drain and rinse.

Finely chop the reserved mushroom stems. Pat the mushroom caps dry with paper towels and brush each cavity with 1 tbsp of the olive oil. Season lightly with salt and white pepper.

Drain the soaked cashews and blend with oat milk, nutritional yeast, and lemon juice in a high-speed blender until completely smooth and no graininess remains, about 2 minutes. Set aside.

Heat the remaining 2 tbsp olive oil in a wide skillet over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until softened and translucent, about 4 minutes.

Add the garlic and chopped mushroom stems, increase heat to medium-high, and cook without stirring for 2 minutes until the moisture has evaporated and the mixture begins to colour.

Pour in the cognac and cook, stirring constantly, until fully absorbed and the raw alcohol smell has gone, about 1-2 minutes.

Reduce heat to medium-low. Stir in the Dijon mustard, tarragon, smoked paprika, and the cashew cream. Cook, stirring, until the mixture thickens to a soft, spoonable consistency, about 3 minutes. Remove from heat and fold in the parsley. Taste and adjust seasoning.

Preheat the oven grill (broiler) to high. Arrange the mushroom caps cavity-side up on a lined baking tray.

Spoon the Thermidor filling generously into each mushroom cap, mounding it slightly above the rim.

Toss panko breadcrumbs with 1 tbsp olive oil and a pinch of salt, then scatter evenly over the filled mushrooms.

Place the tray under the grill on the top shelf and cook until the breadcrumbs are deep golden and the filling is bubbling at the edges, about 5-7 minutes. Watch closely to avoid burning.

Rest for 2 minutes, finish with flaky sea salt, and serve immediately.