Mushrooms on a Cashew Crust |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This works well with my herby tomatoes and some new potatoes. Ingredients:
15 g unsalted cashews |
15 g ground almonds |
25 g white breadcrumbs |
1 garlic clove, crushed |
15 g butter, melted |
15 g butter |
50 g leeks, white only shredded |
175 g chopped mixed mushrooms |
1 tablespoon white flour |
3 tablespoons red wine |
1/2 tablespoon brandy |
1/2 tablespoon cream sherry |
1/2 teaspoon vegemite, in |
4 tablespoons hot water |
75 ml hot vegetable stock |
1 teaspoon dark soy sauce |
15 g white breadcrumbs |
15 g butter |
1 tablespoon vegetarian parmesan cheese |
Directions:
1. Heat oven to 200C/400°F.
2. To make the Cashew crust place all dry ingredients in a food processor and blend until fine. Add melted butter and process for another 10 seconds. Season if desired.
3. Use two baking rings or clean tin cans as moulds. Divide the mixture in two and press into the rings. Place on a greased baking sheet and bake for 12 minutes.
4. Remove from oven and set aside, leaving in moulds.
5. To make the mushroom sauce, melt the butter and fry the leek until tender.
6. Add the mushrooms and cook for 10 minutes
7. Sprinkle over flour and cook for one minute.
8. Remove from heat and add all the liquids. Bring to boil and simmer while stirring for 2 minutes
9. Remove the mushrooms and leeks with a slotted spoons and place in the tins with the cashew crust. Retain the juices.
10. To make the parmesan topping blitz together the breadcrumbs and butter for 5 seconds. Stir in cheese.
11. Sprinkle the topping over the mushrooms and bake for about 10 minutes.
12. Carefully lift the tins onto your serving plate and remove the can. Serve with the reheated juices.
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