Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sig's green asparagus and creamy garlic mushroom stack with feta. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Sig's Green Asparagus and Creamy Garlic Mushroom Stack with Feta is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Sig's Green Asparagus and Creamy Garlic Mushroom Stack with Feta is something that I’ve loved my whole life.
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. Create a small mound of mushroom soil on the plate with a little well for egg yolk to sit in.
To begin with this recipe, we have to first prepare a few components. You can have sig's green asparagus and creamy garlic mushroom stack with feta using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Sig's Green Asparagus and Creamy Garlic Mushroom Stack with Feta:
- Prepare 4 slice soda or rye bread toasted
- Prepare 1 tin green asparagus, drain but reserve liquid
- Take 250 grams chestnut mushrooms
- Make ready 75 ml crème fraîche
- Prepare 2 clove garlic crushed
- Prepare 1 tsp heaped paprika
- Make ready 50 grams butter
- Get 50 grams plain flour
- Prepare 1 pinch salt
- Make ready 125 grams feta cheese ,crumbled
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Steps to make Sig's Green Asparagus and Creamy Garlic Mushroom Stack with Feta:
- 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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