Ingredients Serves 5 - 6
- 1 cup cashew nuts
- 2 onions
- 2 tbsp flour
- 1 tbsp corn starch
- 10 oz/300 g mushrooms
- 10.5 oz/300 g vegetable oil
- 1.5 lb/700 g green beans
- 1/3 tsp dried thyme
- 2 bay leaves
- 1.5 tsp salt
- 1/2 tsp ground black pepper
Rinse and soak 1/2 cup of cashew nuts in one cup of boiling water. Set aside for 10 minutes.
Peel and cut 2 medium onions into half-moon slices.
Combine 2 tablespoons of flour, 1 tablespoon of corn starch, 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper.Place the sliced onions into a large dish, sprinkle with flour mixture. Mix well to coat the onions.
Wash and cut the mushrooms into pieces. You can choose any mushrooms of your choice. I usually cook this dish with chanterelles, boletus or champignons.
Heat 2-3 tablespoons of vegetable oil in a non-stick skillet. Saute the onions over medium heat for 5-7 minutes, or until golden-brown. Transfer them into a separate bowl.
Add 2-3 tablespoons of oil into a skillet, place the mushrooms and cook until all the liquid evaporates. Move them to a separate bowl as well.
Drain the cashews, put them into a blender jar, add 1/2 cup of water and process until smooth.
Wash the green beans, cut off the ends. Cut them into 1-2 inches long pieces.
Add 1/3 cup of water into a skillet. Bring water to a boil, then add the green beans and cook covered for 3-4 minutes to soften the beans. Then remove the lid and cook until the water evaporates. Next, add more 2-3 tablespoons of oil, 2 bay leaves and 1/3 teaspoon of dried thyme. Cook for 3 minutes.
Add the mushrooms, cashew-sauce, 1 cup of water or vegetable broth, 1 teaspoon of salt and cook over medium heat stiring frequently for 5-7 minutes or until the sauce has thickened. Turn off the heat and remove the bay leaves. Serve with fried onions.