1Warm 2 tablespoons of the olive oil in a large, deep frying pan over medium heat. Add the mushrooms and cook, stirring occasionally, for 5-7 minutes, until most of the mushrooms have some brown edges. (If you put all the mushrooms in at once, they may steam rather than fry, releasing their flavourful juices; just pour the juices into a bowl to add back in later, and keep frying.) Transfer the cooked mushrooms to a plate and set aside.
2Warm the remaining tablespoon of oil in the frying pan and sauté the onions for about 5 minutes, until translucent.
3And the capsicum, if using, then sprinkle with the dried herbs and give it a quick stir before adding the paprika. Then add the chili flakes, if using. Fry for 30 seconds, or until fragrant, then add the garlic and stir for a further 30 seconds.
4Stir the mushrooms back in, then deglaze the pan with the marsala, stirring well. Pour in the tomato paste mixture, along with any reserved mushroom juices. And the Worcestershire sauce and plenty of black pepper, give everything a good stir to combine well, then leave to simmer for 10-15 minutes, allowing the flavours to infuse.
5While the stroganoff is simmering, prepare the cashew cream. Place the cashews and their soaking liquid in a blender, add the remaining cashew cream ingredients and blitz on high speed until smooth and creamy.
6When you’re ready to serve, Stir the cashew cream through the stroganoff. Bring the mixture to a simmer to heat through.
7Sprinkle with the parsley or dill and serve immediately with your choice of accompaniment, and lemon wedges on the side.