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MUSHROOM CASHEW STROGANOFF 
3 c. sliced mushrooms
1/2 c. chopped onion
1 clove minced garlic
4 tbsp. butter
3 tbsp. whole wheat flour
Your choice of noodles, cooked
1 tbsp. tomato paste
1 c. sour cream
2 tbsp. cooking sherry, optional
1 c. unsalted cashews, toasted
1 tbsp. soy sauce
1-2 tsp. Worcestershire sauce

Lightly toast cashews in oven. Set aside. Heat 2 tablespoons butter in skillet. Add mushrooms, onion and garlic. Cook until onion is barely tender. Remove from heat and strain liquid to separate container.

Melt remaining butter in skillet. Add flour and tomato paste and blend until thick. Remove from heat. Add water to mushroom liquid to total 1 1/4 cups. Add soy sauce to taste. Over low heat slowly add liquid to paste. Mix and keep stirring until thick. Return mushrooms to sauce; add sour cream and sherry (if used). Add cashews last. Stir, keep warm and serve over noodles.

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