Pan-Fried Oyster Mushrooms with Creamy Cashew Sauce
2 cups raw cashews, soaked
4 cloves garlic, crushed
2 lemons, cut into half
salt to taste
½ cup water
1 red capsicum, sliced
1 handful mixed salad leaves
1 cucumber, sliced
10 oyster mushrooms, sliced in half
2 tsp smoked paprika
Soak 2 cups of raw cashews in a bowl of boiling water for 20 minutes.
Drain the cashews and place into a processor with garlic. Add the juice of a lemon and ½ cup water and a pinch of salt. Process on high speed for a few minutes until smooth and creamy.
Add one handful of salad greens into the bowl, toss lightly and set aside.
Add a layer of the oyster mushrooms to the frying pan and cook over a high heat. Add salt, pepper and paprika. Turn when golden brown and cook the other sides. When ready, add a handful of chopped parsley and serve.
Serve with cashew sauce and fresh salad.
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