Pan-Fried Oyster Mushrooms with Creamy Cashew Sauce

Pan-Fried Oyster Mushrooms with Creamy Cashew Sauce

Pan-Fried Oyster Mushrooms with Creamy Cashew Sauce

(Serves 4)


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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