Mushroom gravy

I finally got this to work. I think the secret is the hour soaking of the mushrooms and using pulled from the garden Thyme and Rosemary.

Ingredients:

• Mushrooms (3 cups, any kind)
• Cashews (1 cup)
• Lemon Juice (from ½ lemon)
• Thyme (fresh best but dried ok, 2 tbs)
• Rosemary (fresh best but dried ok, 2 tbs)
• Salt/Pepper to taste
• Water from mushroom soaking

This recipe and the Mediterranean Carrot recipe comes from the excellent web site “rawepicurean.net”. They recommend Shitake mushrooms. I use white, brown, Crimini or Portobello mushrooms as they are cheaper. Soak the mushrooms in a bowl of water for about an hour. Some will float so occasionally push them all down in the water. The original recipe calls for cashew flour which is hard to find on the remote island I am on so I make my own. Put the cashews and rosemary (if it is fresh leaves) in a food processor and blend until it is a powder. Add the other ingredients and blend. The amount of water you add depends on how thick or thin you want the gravy. It is hard to get thick. It will be watery but taste it. This goes on everything and keeps in the refrigerator for only 2 days covered. The original recipe recommended sage. I did not have this so substituted rosemary. It does not look great but the taste will win you over. Salud!