Mushroom Stroganoff (Tastes like Beef but 1/8th the calories)

INGREDIANTS

3/4 raw unsalted cashews

3 cups of vegetable broth (Better than boullion - Veg) plus a few cups

3 tbsp corn starch

2 TBSP Braggs Liquid Aminos

1 capfull liquid smoke

dash of worcestershire

3 pounds button or whatever mushrooms

2 big packages of egg noodles

salt and pepper to taste (Easy with the salt, the veg broth adds a lot)

Parsley for garnish

----------------------------------------------------------------------------

place cashews in a small bowl and cover with water. Boil it in the micro and let sit for at least 1 hour.  Add softened cashews to blender with 3 cups broth and liquify - you should not see any sand-size bits of cashew sticking to the glass of the blender.  Bring cashew/broth to a simmer in sauce pan.  mix corn starch in hot water and then to sauce pan.  Add liquid aminos (not totally needed if you have the other stuff), liquid smoke, worcestershire.  You will need to add additional broth to keep the sauce to your desired thickness.  Meanwhile, saute the mushrooms.  Keep them in large bite size pieces because they cook down.  Once browned, set aside.  Cook egg noodles, drain and transfer to a bowl.  Mix in mushrooms and cashew sauce.  Garnish with parsley.