Red onion, mushrooms & cashews
Toast the cashews by tossing
them in a hot, dry pan. 
Set aside until later, half to mix in the stroganoff, some to sprinkle over the finished dish, and the rest to munch on while you’re cooking everything else
Meanwhile, melt some butter in a saucepan, add the rice & half a glass of white wine and cook until the wine has evaporated. Add the stock and simmer for about 18 minutes.
Fry the onion in butter over a medium heat....
....then add the mushrooms.
Don’t cook the mushrooms too long otherwise they assume the appearance & texture (not sure about the taste
) of freshly boiled slugs. 
Simmer the sauce....
....then add the onions & mushrooms.
Stir some cashews into the stroganoff, then serve with the rice. Sprinkle any cashews you haven’t already eaten over the top.
Garnish with some fresh coriander to avoid the whole thing looking like a pile of ready-brek
Right, that’s it – As with most restaurants, that is your one vegetarian offering. Everything else I do will involve copious amounts of dead animals.
Oh yes 
