Asian Mushrooms with Cashews and Veggies (2024)

Save

Pin Print

By Nicky Corbishley

• ▢ 2 small or one large red onion peeled and cut into chunky wedges
• ▢ 2 tbsp olive oil
• ▢ pinch salt and pepper
• ▢ ½ head of broccoli broken into florets
• ▢ 300 g (10.6 oz) mixed mushrooms we used chestnut, mini portabella and white button mushrooms
• ▢ 1 courgette roughly chopped
• ▢ 1 red bell pepper deseeded and roughly chopped
• ▢ 1 yellow bell pepper deseeded and roughly chopped
• ▢ 125 g (4.4 oz) fine asparagus tough stalks broken off
• ▢ 1 pinch salt and pepper
• ▢ 130 g (1 1/4 cups minus 1 tbsp) unsalted cashew nuts
• ▢ 1 red chilli sliced (I use Fresno chillies)

Asian-style sauce:

• ▢ 1 tsp olive oil
• ▢ pinch salt and pepper
• ▢ 1 thumb-sized piece of ginger peeled and minced
• ▢ 1 tbsp sweet chilli sauce
• ▢ 2 tbsp honey
• ▢ 2 tbsp brown sugar
• ▢ 3 tbsp reduced salt soy sauce
• ▢ 1 tsp lemongrass paste
• ▢ ½ tsp mirin
• ▢ ½ tsp vegetarian rice wine vinegar
• ▢ 2 tbsp water

To serve:

• ▢ boiled rice
• ▢ fresh coriander (cilantro)

• Preheat the oven to 200C/400F (fan) gas mark 6.

• Arrange the red onion on a large baking tray, drizzle on ½ tsp of oil, sprinkle with salt and pepper and place in the oven for 10 minutes.

  2 small or one large red onion, pinch salt and pepper, 2 tbsp olive oil

• Mix together the Asian-style sauce ingredients in a small bowl and put to one side.

  pinch salt and pepper, 1 thumb-sized piece of ginger, 1 tbsp sweet chilli sauce, 2 tbsp honey, 2 tbsp brown sugar, 3 tbsp reduced salt soy sauce, 1 tsp lemongrass paste, ½ tsp mirin, ½ tsp vegetarian rice wine vinegar, 2 tbsp water, 1 tsp olive oil

  See Also

  Crispy Oven Baked Potato Wedges | Bakers Royale

• Remove the tray with the onions on, from the oven, and add the broccoli, mushrooms, courgette, peppers and asparagus. Arrange in a single layer and drizzle on the remaining olive oil. Sprinkle on a pinch of salt and pepper and place back in the oven for 10 minutes.

  ½ head of broccoli, 300 g (10.6 oz) mixed mushrooms, 1 courgette, 1 red bell pepper, 1 yellow bell pepper, 125 g (4.4 oz) fine asparagus, 1 pinch salt and pepper

• Remove the tray from the oven and drizzle the Asian-style sauce over the vegetables. Toss everything together, then sprinkle on the cashews and sliced chilli.

  130 g (1 1/4 cups minus 1 tbsp) unsalted cashew nuts, 1 red chilli

• Place back in the oven for a final 5-10 minutes until the sauce is bubbling and the vegetables are tender.

• Serve with coriander-flecked boiled rice.

  boiled rice, fresh coriander (cilantro)

• Can I make it gluten free?
  Yes! Replace the soy sauce with tamari. The other sauce ingredients, such as sweet chilli sauce and lemongrass paste are usually gluten free, but it's best to check the specific brand.
• Can I make it ahead?
  Yes, you can prepare in the morning or the night before by chopping the veggies and placing them on the tray in advance, covered. The recipe calls for the onions to be cooked on their own for 10 minutes first, but if you chop them smaller, you can add them with the rest of the veg.
  You can also mix up the sauce in advance and cover. So it's just a case of baking and drizzling come tea time.
• What about leftovers?
  Quickly cool, cover and refrigerate leftovers. They taste great cold the next day as part of a salad with some cous cous. You can reheat them, covered, in the oven at 170C/325F for around 10 minutes if you like, but the vegetables will be softer after reheating.
• Will it freeze?
  It freezes ok, but the vegetables are a lot softer once defrosted and reheated. If I freeze any leftovers, I just use them to add into rice or a stir fry as an added extra, rather than a meal in itself.

.

Nutritional information is per serving, excluding the serving suggestion of rice and coriander (cilantro).