Mushroom Ravioli Filling
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| Serves | 3-4 |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Total time | 15 minutes |
| Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
| Meal type | Lunch, Main Dish |
| Misc | Pre-preparable, Serve Hot |
| Occasion | Valentines day |
Ingredients
- 2 1/2 cups mushrooms (finely chopped, will be 8 oz of whole mushrooms)
- 1 cup onion (finely chopped)
- 1 clove garlic (minced)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/2 cup raw cashews
- 1/2 cup water
- 1 tablespoon fresh Italian parsley (minced)
Directions
| Step 1 | |
| Saute mushrooms, onions, and garlic in olive oil just until tender and nearly all of the water has evaporated. | |
| Step 2 | |
| In a strong blender, combine cashews, water, and salt. Blend on high until there are no more cashew pieces and the mixture is smooth and creamy. | |
| Step 3 | |
| Pour blender contents into mushroom/onion/garlic mixture on the stove. Cook on medium-medium/high heat for about 5 minutes, or until cashew cream thickens slightly. It should be about the consistency depicted in the picture above. | |