Asparagus And Wild Mushroom Casserole Recipe

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Servings: 1

Ingredients

Cost per recipe $40.40 view details

Directions

  1. Place the cous-cous in a bowl and moisten with a little vegetable stock. Leave for about 10 min. Remove the root end of the asparagus and with the back of your knife gently scrape off all the bumpy spurs. Add in 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.
  2. To a frying pan, add in 1 c. water, the wine, sherry, asparagus, lemon juice and parsley. Add in the mushrooms and fry for about 3 min.
  3. Remove all the ingredients, leaving just the liquid. Reduce this liquid and add in the cream. Using a whisk, add in the butter, whisking continuously till the butter has melted. Place all the ingredients back into the sauce to hot thoroughly.
  4. Serve by tipping out the cous-cous and placing the asparagus and mushroom casserole on the plate next to it. Garnish with minced tomatoes and a healthy pinch of paprika.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1823g
Calories 1198  
Calories from Fat 724 60%
Total Fat 82.45g 103%
Saturated Fat 51.11g 204%
Trans Fat 0.0g  
Cholesterol 222mg 74%
Sodium 4312mg 180%
Potassium 1560mg 45%
Total Carbs 59.02g 16%
Dietary Fiber 11.8g 39%
Sugars 26.83g 18%
Protein 11.87g 19%
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