I created this recipe a few week ago and I’ve already made it three more times since. Firstly to check the recipe, second for a pre Christmas meal with Andys parents and again just because it’s absolutely delicious!
The combination of rich tomato sauce, meaty mushrooms, creamy cashew cheese and chickpeas is just so tasty, I think you’ll love it.
The recipe looks way more complicated than it actually is. It’s essentially a really good tomato sauce (which is also an amazing pizza or pasta sauce), cashew cheese (just blending) and some gorgeous field mushrooms and chickpeas added to a pan and baked.
The chickpeas are entirely optional but do add texture and protein making it a more substantial meal. I personally think they’re worth adding in.
By the way, the other reason I’ve made it so many times is that Andy loves all things mushroom and he’s been requesting it constantly ????.
I decided to make mine in individual portions or 1 or 2 mushrooms depending on the size of your trays. But you could make it in one big pan just as well.
Great served with chunky fresh sourdough, good olive oil, salad and dips of choice.
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