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Nut & Mushroom Cream

Western.Chefs's picture
  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)
For sauce
  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)
  Salt To Taste

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.
Keep warm.
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.

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Nut & Mushroom Cream Recipe