Mushrooms On A Cashew Crust

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 15 g unsalted cashews
• 15 g ground almonds
• 25 g breadcrumbs
• 1 garlic clove, crushed
• 15 g butter, melted
• 15 g butter
• 50 g leeks, only shredded
• 175 g chopped mixed mushrooms
• 1 tablespoon 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 breadcrumbs
• 15 g butter
• 1 tablespoon vegetarian parmesan cheese

Recipe

• 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.