Mushroom Stroganoff by Tess Masters

Ingredients

• 2 cups of broth made from 1 Massel Beef Style Ultracube
• 1 teaspoon Massel Beef Style Stock Powder
• 1 350g/12oz pack gluten-free or regular fettuccini or spaghetti
• 1/4 cup grape seed oil or extra-virgin olive oil
• 1 cup diced yellow onion
• 1 tablespoon minced garlic (3 cloves)
• 6 cups sliced white button and cremini mushrooms
• 1 cup raw unsalted cashews
• soaked and drained
• 3 tablespoons wheat-free tamari
• 1 tablespoon finely chopped fresh thyme (not dried)
• 1 teaspoon Dijon mustard
• 1 teaspoon balsamic vinegar
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• plus more to taste
• 1/4 cup (12g) finely chopped flat-leaf parsley
• 2 tablespoons finely chopped chives