2 t. red wine vinegar
1 t. salt
1 1/2 lbs. mushrooms, sliced
3 shallots, thinly sliced
2 1/2 c. vegetable broth
1 T. Dijon mustard
1 t. cayenne pepper
1 t. black pepper
1/2 lb. egg noodles
Place cashews in a small bowl and cover with boiling water. Let soak for 30 minutes. Drain and blend cashews, 1/4 c. water, vinegar, and salt in a blender until smooth. Add more water as needed. Meanwhile, saute mushrooms and shallots in a large skillet until they begin to brown. Add a little broth to keep the mushrooms from sticking to the pan. Cook until mushrooms are soft, about 10 minutes. Stir in remaining broth, mustard, and pepper. Simmer until mushrooms are tender and sauce has thickened, or about 25 minutes. Stir in the cashew cream and serve over cooked egg noodles.
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