1 Put cashews in a small bowl and cover by about 1” with boiling water and leave to soak for 30 mins, then drain and discard the water.

2 In a blender combine the cashews with 4 tablespoons of water, the vinegar and salt. Blend until smooth – add more water a tablespoon at a time to make a cream.

3 Slice or quarter all the mushrooms.

4 In a heavy pot – heat the oil gently then add the mushrooms and shallots.

5 Cook until the mushrooms begin to brown.

6 Add the stock little by little only to prevent the mushrooms from sticking to the pot and no more.

7 Cook until soft.

8 Stir in paprika, pepper and mustard. Add more stock – enough to make a thickened sauce. Bring to the boil and let it simmer for the sauce to reduce.

9 Stir in a tablespoon at a time of the cashew nut cream to give the dish a creamy consistency.

10 Garnish with herbs.