100milliliterVeg stock or 100 milliliter water + ½ Veg stock cube
Rinse your mushrooms and chop them very fine. Chop your shallot fine too. Add 2 Tablespoons of Butter to a pot and heat up. Add in the chopped mushroom, shallot, salt, pepper and grated nutmeg and cook on medium to lower heat until all the liquids have evaporated. Stir frequently.
Once all the liquids have disappeared, deglaze with the white wine. Let it cook again for a few minutes until nearly all wine has evaporated and then pour in the Veg stock and Tomato Paste. Stir and let it cook for a few more minutes.
Chop your Cashew nuts and quickly toast them dry in a pan by stirring frequently. They are ready when you get a nutty warm aroma and when they change a bit to a golden shade.
Serve the Sauce on top of Pasta and finish with the toasted and crisp chopped cashew nuts.
adapted from Larousse Gastronomique
Mushroom Duxelles Pasta Sauce https://www.masalaherb.com/mushroom-duxelles-pasta-sauce/ September 1, 2013