INGREDIENTS
2 cups
Crimini or baby portobello mushrooms
1 tsp
Sage
2
Shallots or 1 small red onion
2 tbsp
Cashew cream
2 tbsp
Soy sauce
1/4 cup
All purpose flour
1
Salt and ground black pepper
1 tsp
Apple cider vinegar
2 tbsp
Olive oil, extra virgin