Mixed mushroom stroganoff

Blend the cashews, water and a generous pinch of salt on high until smooth; soak the cashews overnight first if the blender is not high-powered. Set aside.

Bring a pot of water to the boil for the pasta.

Prepare the mushrooms: peel down the oyster mushrooms, slice the cremini, roughly chop the king oyster, halve the seafood mushrooms.

Finely chop and thinly slice the garlic.

Cook the pasta as per the package instructions.

Dry saute the mushrooms in a non-stick pan over medium heat for about three to four minutes.

Season with salt and pepper and saute another two to three minutes.

Add the olive oil and the smoked paprika.

Add the whiskey and saute another two to three minutes.

Add the cashew cream, season with salt and pepper, and add half a cup of water.

Stir a minute or two to combine the sauce, then turn off the heat.

Strain the water from the pasta, combine, and plate with freshly chopped parsley.