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Mushrooms with Wild Rice Cashew Sauce

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    Mushrooms with Wild Rice Cashew Sauce

    1/2 cup (125 mL) raw, unsalted cashews
    2 cups (500 mL) cooked wild rice, cooled
    4 cups (1 L) assorted mushrooms (shiitake, cremini, oyster), sliced
    1 shallot, diced
    1/2 cup (125 mL) dry white wine
    Salt and pepper, to taste
    1/4 cup (60 mL) fresh sage or tarragon

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    Soak cashews in a bowl full of water for 2 or more hours. Preheat oven to 400 F (200 C).

    Divide rice among 4 pieces of parchment paper. Top with equal amounts of mushrooms, shallot, white wine, salt, and pepper.

    Drain cashews and add them to blender along with 3/4 cup (180 mL) water and sage or tarragon. Blend until smooth and pour over contents of packets. Shut packets and cook for 20 minutes. Let rest 5 minutes before opening.

    Serves 4.

    Each serving contains: 228 calories; 8 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 28 g carbohydrates; 2 g fibre; 12 mg sodium

    source: "Packet Up", alive #342, April 2011

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    Mushrooms with Wild Rice Cashew Sauce

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