Step 1

If you are using dried mushrooms, soak the mushrooms in 2 cups water for 30 minutes to reconstitute them. When done squeeze the mushrooms to get as much liquid out as you can, then chop into thin slices. Don't throw away the stock after you're done--we'll use it in the sauce and it'll add amazing umami.

Step 2

Make the cashew cream by blending the cashews (or pumpkin seeds) in a blender with ½ cup water. Set aside.

Step 3

Heat oil in a wide skillet. Add the fresh/frozen/reconstituted mushrooms to the skillet along with some salt and ground black pepper. Saute over medium-high heat until the mushrooms begin to caramelize and turn golden-brown.

Step 4

Add the garlic and onions to the skillet and saute a couple more minutes until the onions are soft.

Step 5

Add the chopped banana peppers to the skillet if using. Mix them in, then stir in the wine or cognac or whisky.

Step 6

Let the alcohol evaporate completely, then stir in the cashew cream or pumpkin seed cream. Add the mushroom stock from reconstituting the dried mushrooms or, if you don't have that, use 2 cups water or vegetable stock. Mix in the vegan worcestershire sauce and tamari.

Step 7

Finally stir in the paprika, taste, and season with more salt and pepper if you wish.

Step 8

Garnish with parsley and serve over corkscrew or ribbon-shaped pasta.