Mushroom and Cashew Cream Stroganoff [Immersion Blender]

Loved for Lifetimes Recipe

Revamp of Beef Stroganoff; makes for a light and guilt-free dish that tastes delicious.

Mushroom and Cashew Cream Stroganoff


  • 4 Tablespoons (60 ml) olive oil, optional
  • 1½ pounds (680 g) mixed mushrooms, cleaned, cut into similar sizes
  • 2 garlic cloves, peeled
  • 2 (275 g) yellow onions, peeled, cut into large chunks
  • 1 cup (30 g) dried mixed mushrooms
  • 4 sprigs fresh thyme leaves, leaves only
  • ½ teaspoon kosher salt, optional
  • 1½ cups (200 g) raw cashews
  • 4 cups (960 ml) vegetable stock
  • 4 cups (230 g) cooked pearl barley


  1. Preheat oven to 350°F (175°C). Toss fresh mushrooms with 2 Tablespoons of olive oil and spread evenly on a prepared sheet tray. Place in preheated oven and bake for 20 minutes or until nicely roasted.
  2. While mushrooms are roasting, heat a medium stock pot over medium high heat. Add the remaining 2 Tablespoons of olive oil, onions, dry mushrooms, thyme and salt. Sauté for 10–12 minutes until onions are soft and translucent. Add cashews and cook for an additional 2 minutes.
  3. Add the vegetable stock and bring to a simmer over medium-low heat and simmer for 15–20. Submerge the immersion blender into the middle of the pot. Start the immersion blender on its lowest speed, then increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 minute, or until desired consistency is achieved. Add roasted mushrooms to the pot and stir to combine.
  4. Serve over barley and garnish with chopped parsley.

Chef's Notes

  • Looking to lighten up your meat intake? Try this twist on a traditional stroganoff that eliminate the meat, but not the flavor. Plus it's packed with protein, fiber, and healthy fat that will leave you satiated.