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Composition - Sig's Green Asparagus and Creamy Garlic Mushroom Stack with Feta:
- Give 4 slice - soda or rye bread toasted
- Take 1 for tin green asparagus, drain but reserve liquid
- Prepare 250 grams for chestnut mushrooms
- Require 75 ml crème fraîche
- Prepare 2 clove garlic crushed
- Provide 1 tsp heaped paprika
- Prepare 50 grams for butter
- Give 50 grams - plain flour
- Prepare 1 pinch for salt
- Give 125 grams - feta cheese ,crumbled
Sig's Green Asparagus and Creamy Garlic Mushroom Stack with Feta making process:
- 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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