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The asparagus does not need cooking, as they come from a can. To the sauce add the crème fraîche ,salt and the mushrooms, season with paprika and reduce sauce down.until thick and creamy. Arrange asparagus in double layer over toast then top with the mushroom sauce and finish with crumbled feta The local asparagus is finally here and I celebrated with this amazingly tasty asparagus and mushroom galette with bacon, goat cheese and balsamic reduction!
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Alright, don’t linger, let’s practice this sig's green asparagus and creamy garlic mushroom stack with feta menu with 10 elements which are definitely easy to find, and we have to process them at the very least through 3 ways. You should devote a while on this, so the resulting food could be perfect.
Ingredients requirements for Sig's Green Asparagus and Creamy Garlic Mushroom Stack with Feta:
- Make ready 4 slice of soda or rye bread toasted
- Need 1 for tin green asparagus, drain but reserve liquid
- You need 250 grams - chestnut mushrooms
- Need 75 ml for crème fraîche
- Give 2 clove for garlic crushed
- Require 1 tsp heaped paprika
- Prepare 50 grams of butter
- Prepare 50 grams for plain flour
- Require 1 pinch salt
- Prepare 125 grams for feta cheese ,crumbled
Served w/ fresh fruit. tomato, olive, feta, arugula, ouzo garlic butter, baguette. House Pie Italian plum tomatoes, fresh basil, garlic, virgin olive oil. creamy garlic. Green Apple & Watercress walnuts, creamy cheddar cheese dressing, bacon. Kale & Spinach strawberry, goat cheese, sunflower seeds, rhubarb poppy vinaigrette.
Sig's Green Asparagus and Creamy Garlic Mushroom Stack with Feta steps:
- Toast the round soda or rye bread. Arrange two slices toast for each person on a plate.Heat but just melt butter and add chopped garlic, when garlic is soft, do not let fry, add the flour ,then a little of asparagus water from can ,a little at a time, stirring all the time until sauce is thickened and not to runny. In the microwave or in a pot with a little boiled still hot water heat through the asparagus only. The asparagus does not need cooking, as they come from a can. To the sauce add the crème fraîche ,salt and the mushrooms, season with paprika and reduce sauce down .until thick and creamy.
- Arrange asparagus in double layer over toast then top with the mushroom sauce and finish with crumbled feta
- this dish is my creation
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