Mushrooms & Sauce for Crepes


By Robyne Gray

Soak 1⁄2 C raw cashews in 1 1⁄4 C water.

While soaking sauté 1 onion-chopped and 3 garlic - chopped or pressed in a large pot. After softened add 3-8 oz. boxes mushroom-sliced and sauté till cooked and liquid evaporated.

Blend cashews and water in blender till very smooth then add to the blender:

  • 2 cups water
  • 1⁄4 cup raw unsalted cashews (soak in the water while prepping the other ingred.)
  • 2- 4 oz. cans of mushrooms with liquid
  • 1 tsp. salt
  • 1 tsp. onion and garlic pwd. each
  • 1⁄4 C pwd soy milk (I use “Better Than Milk” brand)
  • 2 Tbs. cornstarch
  • 2 tsp. McKays beef seasoning
  • 1⁄4 tsp. Herbs de Provence

Blend all again until smooth. Add to the mushroom/ onion mix in lg. pot. Stir and simmer till thickened. Add more water if you want it thinner.

Good also over fettuccini noodles.