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Mushroom Sandwich with asparagus!!!!!

This makes a great first course for a dinner party or a more subsatntial lunch dish.



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    Heat the butter in a pan until it is foaming and then add the shallots and garlic. Cook over a medium heat for until the shallots are beginning to

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    Soften but do not allow them to take on any colour. Add the mushrooms and cook until they are starting to soften and then de – glaze with the

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    Madeira and lemon juice. Reduce until only about a tablespoon of liquid remains and then add the cream and reduce by half. Season to taste

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    With the salt and cracked black pepper. Set aside until required.

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    For the Mushroom Duxelle, heat the oil and butter in a pan and add the shallots and garlic and cook until softened but not browned. Then add the button mushrooms and cook until tender. De – glaze with the lemon juice and reduce until no liquid remains. Pour the mushroom mixture into a

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    Food processor and blend to a smooth purée. Return the purée to the pan and reserve until required

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    Trim the tough stalks from the bottom on the asparagus and using a potato peeler, slice along the length into thin ribbons.

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    Brush both sides of the Ciabatta with a little olive oil and place a baking sheet lined with parchment paper. Place it an oven that has been pre -

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    Heated to 200c and bake for about five minutes until golden brown and crispy.

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    Toast the Brioche on both sides and reheat both of the mushroom mixtures. Stir the chopped parsley into the wild mushrooms.

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    Place a piece of toasted brioche onto each of four plates. Divide the wild mushroom between each plate and top with a quenelle of mushroom Duxelle. Garnish with some asparagus ribbons and finish each plate with a slice of the crispy Ciabatta. Sprinkle some of the Shitake mushroom powder over and around each plate and serve.


Dried Shitake mushrooms are readily available form Asian food stores. As I mention in the recipe, use an electric coffee grinder to make the powder (if you have one).

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Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Mushroom Sandwich with asparagus!!!!!.


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