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Recipe Name: Asparagus And Wild Mushroom Casserole Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 Ounce(s) Butter
1 Clove garlic, crushed
1 Tablespoon(s) Chopped coriander
1 Glass white wine
1 Glass sherry
1/2 Lemon, juice of
3 Ounce(s) Wild mushrooms, sliced
2 Asparagus, trimmed
2 Double cream
1 Pinches paprika
Cous-cous, 1 oz per person
4 Tomatoes, seeded and diced
1 Chives, Snipped
2 Pint(s) Vegetable stock
Place the cous-cous in a bowl and moisten with a little vegetable
stock. Leave for about 10 minutes. Remove the root end of the
asparagus and with the back of your knife gently scrape off all the
bumpy spurs. Add the chives to the cous-cous and mix with salt and
pepper. Place into a mould and cover with tin foil, then put this in a
pan containing 2" water. To a frying pan, add 1 cup water, the wine,
sherry, asparagus, lemon juice and parsley. Add the mushrooms and fry
for about 3 minutes. Remove all the ingredients, leaving just the
liquid. Reduce this liquid and add the cream. Using a whisk, add the
butter, whisking continuously until the butter has melted. Place all
the ingredients back into the sauce to warm thoroughly. Serve by
tipping out the cous-cous and placing the asparagus and mushroom
casserole on the plate next to it. Garnish with chopped tomatoes and a
pinch of paprika. Converted by MC_Buster. Converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 721
Calories From Fat: 621
Total Fat: 70.7g
Cholesterol: 182.9mg
Sodium: 661.2mg
Potassium: 1020.9mg
Carbohydrates: 26.3g
Fiber: 7g
Sugar: 12.4g
Protein: 5.3g

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