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Title: Mushroom Stroganoff With Cashews
Categories: Pasta
Yield: 25 Servings

5 c Cashews; chopped
1/2 c Vegetable oil
3 cl Garlic; up to 5; minced
8 c Onions (20 md); sliced
5 lb Mushrooms; sliced
8 tb Tamari; or more to taste
16 c Sour cream; room temperature
20 c Cooked brown rice (7 c dry)

Place cashews in a shallow pan 30 minutes before serving and warm in a
250?F oven. Keep warm until serving. In a large sauce pot heat oil
over medium heat and saute garlic and onions until soft, but not
brown. Add mushrooms and tamari, and cook until tender, about
15 minutes at the most.

Slowly add sour cream, combining all ingredients well. Place in
serving dish and cover with toasted cashews and parsley.

Serve stroganoff over bed of brown rice.

Recipe by Robert Rodale

Recipe FROM: Prevention Magazine, 1981

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