Mushroom à la King
Did you ever have Chicken à la King? How about Turkey à la King? That was always a biggie at my house growing up… after Thanksgiving, that is. My mom put that leftover turkey in EVERYTHING. Enter this fabulously scrumptious vegan version of the creamy à la King! But wait… what the heck is it and why is it called à la King anyway?
The most likely account is that Chicken à la King was created in the 1890s by hotel cook William “Bill” King of the Bellevue Hotel in Philadelphia.
Whoever named it, it’s a real winner when made plant based with lots of scrummy shrooms.
Ingredients
1½ pounds mushrooms (any kind—I used white button and shiitake), sliced
1 medium-sized sweet onion, diced
½ cup red bell pepper, diced
½ cup green bell pepper, diced
1½ cups raw cashews
2 cups pure water
½ cup sweet peas (frozen is fine)
¼ tsp ground black pepper
Method
Water saute the mushrooms, onion and peppers until tender.
Place the cashews into a high-powered blender with one cup of water (I recommend Vitamix for the smoothest sauces!). Blend until smooth. Add the remaining water and blend again until smooth.
Add the cashew cream to the veggies with the black pepper and the peas. Stir well and simmer until hot. Add more water if the cashew cream gets too thick. It should be the consistency of a cream sauce.
Add love 💗
Serve on top of rice, pasta or… toast!
Serves 4. Enjoy!