Cash Room Recipe
Tomato Sauce + Garlic + Ozark Forest Mushrooms + Blended Cashew Topping + Rosemary + Arugula + Nutritional Yeast + Olive Oil + Black Pepper
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Ingredients
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Sauce & Base
Mushrooms
Blended Cashew Topping (Creamy Parmesan-style)
Finishing & Greens
Method
Sauce & Base
- 1
Prepare sauce
Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add the tomatoes (if using whole, break them with a spoon). Stir in 1 teaspoon chopped rosemary, 1 teaspoon ground black pepper, and 3 teaspoons salt. Bring to a gentle simmer, reduce heat to low, and cook uncovered 12–15 minutes until slightly reduced and bright. Taste and adjust seasoning.
Mushrooms
- 2
Sauté mushrooms
While the sauce simmers, clean and slice the Ozark Forest mushrooms into bite-sized pieces. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add sliced mushrooms in a single layer (work in two batches if necessary) and let them brown undisturbed 2–3 minutes. Stir, add 1 teaspoon thinly sliced garlic, the whole small rosemary sprig, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Sauté 3–4 more minutes until mushrooms are deeply browned and any released liquid has mostly evaporated. Remove and discard the rosemary sprig. Taste and adjust seasoning.
- 3
Combine mushrooms with sauce
Stir the sautéed mushrooms into the tomato sauce and simmer together 2–3 minutes so flavors meld. Keep warm off the heat.
Blended Cashew Topping (Creamy Parmesan-style)
- 4
Make cashew cream
Place the drained soaked cashews, 3 tablespoons water, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt in a small high-speed blender or mini food processor. Blend on high until completely smooth and creamy, scraping down the sides as needed. If too thick, add up to 1 additional tablespoon water to reach a spoonable but thick consistency. Taste and adjust lemon, salt or nutritional yeast.
Finishing & Greens
- 5
- 6
Assemble and finish
Spoon the mushroom-tomato mixture onto plates or a communal serving dish. Dollop or pipe the blended cashew topping over the hot mushroom sauce in several spots (the heat will slightly warm the topping). Scatter dressed arugula on top or to the side. Sprinkle 1 teaspoon nutritional yeast evenly over the dish and finish with a grind of black pepper. Serve immediately.