Nut & Mushroom Cream Recipe


MethodMain Ingredient


 Vegetable oil1 Tablespoon
 Butter/Margarine1 Ounce (25 Gram)
 Onion1 , peeled and sliced
 Garlic2 Clove (10 gm), peeled and crushed
 Green pepper1 , deseeded and thinly sliced
 Red pepper1 , deseeded and thinly sliced
 Baby sweetcorn4 Ounce (100 Gram)
 Whole blanched almonds8 Ounce (225 Gram)
 Filberts/Hazelnuts8 Ounce, shelled and blanched (225 Gram)
 Unsalted cashew nuts4 Ounce (100 Gram)
 Freshly chopped coriander2 Tablespoon
 Oyster mushrooms4 Ounce (100 Gram, Small Size)
For sauce
 Butter/Margarine1 1⁄2 Ounce (40 Gram)
 Flour1 1⁄2 Ounce (40 Gram)
 Dry white wine1⁄2 Pint (300 Milliliter)
 Milk1⁄2 Pint (300 Milliliter)
 English mustard3 Teaspoon
 Freshly ground black pepper To Taste
 Double cream1⁄4 Pint (150 Milliliter)
 Coriander sprigs4 (Fresh, For Garnish)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 5351 Calories from Fat 3947

% Daily Value*

Total Fat 446 g686%

Saturated Fat 72.6 g363.2%

Trans Fat 0 g

Cholesterol 176.4 mg

Sodium 1085.9 mg45.2%

Total Carbohydrates 231 g77.1%

Dietary Fiber 63.5 g254%

Sugars 56.2 g

Protein 132 g264.1%

Vitamin A 188.2% Vitamin C 546.3%

Calcium 126% Iron 179.4%

*Based on a 2000 Calorie diet


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.