Put the cashews soak for 2 hours.

Boil the potatoes for the mash.

Chop the onion.

Cut the carrot.

Cut the mushrooms coarsely.

In a pan with olive oil, brown the onion, add the mushrooms and carrots, stir until golden.

Add salt and pepper.

Add red wine, let the alcohol evaporate.

Add the peas and beans.

Add a little water.

Process the cashews with a little water, salt and lemon juice until creamy.

Add the cream to the pan, reserving some to serve at the end.

Stir until it forms a dark sauce, add salt, add pepper.

Turn off heat.

Prepare the mashed potatoes.

Spoon a little puree and over Portobello Bourguignon, add more cashew cream and freshly ground black pepper.