Nut & Mushroom Cream
|Vegetable oil||1 Tablespoon|
|Butter/Margarine||1 Ounce (25 Gram)|
|Onion||1 , peeled and sliced|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Green pepper||1 , deseeded and thinly sliced|
|Red pepper||1 , deseeded and thinly sliced|
|Baby sweetcorn||4 Ounce (100 Gram)|
|Whole blanched almonds||8 Ounce (225 Gram)|
|Filberts/Hazelnuts||8 Ounce, shelled and blanched (225 Gram)|
|Unsalted cashew nuts||4 Ounce (100 Gram)|
|Freshly chopped coriander||2 Tablespoon|
|Oyster mushrooms||4 Ounce (100 Gram, Small Size)|
|Butter/Margarine||1 1⁄2 Ounce (40 Gram)|
|Flour||1 1⁄2 Ounce (40 Gram)|
|Dry white wine||1⁄2 Pint (300 Milliliter)|
|Milk||1⁄2 Pint (300 Milliliter)|
|English mustard||3 Teaspoon|
|Freshly ground black pepper||To Taste|
|Double cream||1⁄4 Pint (150 Milliliter)|
|Coriander sprigs||4 (Fresh, For Garnish)|
Heat the oil and the butter or margarine in a heavy-based frying pan.
Saute the onion and garlic for 2-3 mins.
Add the peppers and the baby sweetcorn, and cook for a further 5 mins.
Add the nuts, coriander and mushrooms, then continue to cook for 5 mins.
To make the sauce, melt the butter or margarine in a pan, stir in the flour and cook for 1 min.
Gradually blend in the dry white wine and milk to form a smooth thick sauce.
Add the mustard, season to taste and continue to cook, stirring throughout, for 2-3 mins.
Pour the sauce over the nut mixture, then add the cream and stir well.
Transfer to a serving dish, garnish and serve.