Tarragon, mushroom and cashew nut sauce

Tarragon mushroom and cashew nut pork

150g chestnut mushrooms sliced

100ml single cream

1 healthy sprig of tarragon

150g raw cashew nuts

2 tbsp. white white

1 tsp. white wine vinegar

pinch sea salt

1 tsp. butter

In a pan melt the butter on a medium heat. Add the sliced mushrooms and cook for a couple of minutes.

Once cooked but still firm, add the cream, wine, vinegar, and cashew nuts and cook for 5ms, longer if you don’t want them crunchy – personally I do, as it adds more interesting textures to the dish (if you prefer them softer you could always soak them for 30ms before you use them).

Then chop the tarragon, add a pinch of sea salt to taste and serve with pork, chicken, fish or any white meat you fancy! You could also serve this with some salad and have as a starter 😀

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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3 Comments on “Tarragon, mushroom and cashew nut sauce”

  1. Ethnic Food Says:

    Tarragon, mushroom and cashew nut sauce is delicious. thanks for this post

    Like

    Reply

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  1. Lipsmacking Recipes – all recipe links | The-Cooking-and-Life-Goddess.com - June 8, 2014

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