14 | MISCELLANEOUS MUSHROOM SAUCE 2 Tbs margarine 1 Tbs olive oil 1 tsp crushed garlic 1 tsp dried thyme Grate of nutmeg 3 cups mushrooms (300g) sliced 3/4 cup vegetable stock 1/2 tsp salt ½ tsp black pepper Pour boiling water over the cashews and let soak for 1 hour, or soak them in water overnight. Drain and rinse the cashews. Add the cashews, water and salt to the blender jug and blend until smooth. Set aside. Prepare the mushroom sauce. Add the margarine and oil to a frying pan and then add the crushed garlic and dried thyme and sauté together until the butter is melted and the mix is heated. Then add in the sliced mushrooms and sauté until the mushrooms are softened. Add nutmeg and stir. Add in the vegetable stock and all the cashew cream and stir it in. Lower the heat and bring to a simmer and keep stirring until it's thickened. Add salt and black pepper to taste. Serve over anything and everything that needs a sauce. To store, keep leftovers in the fridge and consume within 3-4 days. It is also freezer friendly. AQUAFABA https://www.sunnysidehanne.com/aquafaba/ Aquafaba is the liquid that remains when you drain a can of chick peas. It is used to make meringues (see DESSERTS) and can be used to make mayonnaise and is in my recipe for buckwheat blini. One can of chick peas usually renders a bit over ¾ of a cup of liquid. It is best to reduce canned aquafaba as viscosity, the thickness, is the key to most recipes. Place the aquafaba on the stove in a heavy sauce pan and simmer for about 10 minutes to reduce it. Use when cool.
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