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Recipe: Yummy Creamy Walnuts & Mushrooms on Toast

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Creamy Walnuts & Mushrooms on Toast. When You're Healthy On The Inside, It Shines On The Outside. Zoom out; Zoom out; Zoom in; Product Information Brand: The Pantry Size / Weight:. A real, authentic, creamy walnut sauce recipe from Liguria in Italy.

Creamy Walnuts & Mushrooms on Toast Finished with more walnuts and thyme leaves, the result is hearty, comforting, and original. Walnut sauce is a delicious condiment for a simple yet elegant pasta dish. This walnut pasta sauce is made with cream and has a very delicate flavour and the perfect texture to coat your favourite pasta shape. You can have Creamy Walnuts & Mushrooms on Toast using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Creamy Walnuts & Mushrooms on Toast

  1. Prepare 1 Tbsp of Avocado oil.
  2. Prepare 1 cup of walnuts chopped.
  3. You need 1/2 cup of button mushrooms sliced fine.
  4. It's 1 tsp of black pepper powder.
  5. You need 2-3 cloves of garlic chopped fine.
  6. It's 4-5 of shallots chopped fine.
  7. It's 1 of lime juice.
  8. You need as per taste of Rock Salt.

This creamy pasta is that kind of midweek meal that can double as fantastic main course option when entertaining! The walnuts are ready when they are fragrant. Set the pan aside on a cool spot on the stove. Creamy walnut tartlets are sweet, crunchy, creamy.

Creamy Walnuts & Mushrooms on Toast instructions

  1. Slice the mushrooms, chop the walnuts, chop the garlic and shallots..
  2. In a wok heat avocado oil, add garlic and shallots and cook till softened a little. Add walnuts and cook until browned a little bit. Add salt and little black pepper powder. Stir. Set aside.
  3. Add half of cooked walnuts to a blender, add 1/4 cup water, lime juice and make a creamy paste. Set aside.
  4. Add mushrooms to the rest of the cooked walnuts in the wok and add rest of black pepper powder and salt. Cover and cook for 10 mins..
  5. Take baguettes and put in a wok with little avocado oil heated. Brown on both sides and set aside. Add the creamy walnut and add mushrooms, plate and enjoy.

They are toasted walnut perfection in a nutshell, excuse the pun! These beauties are a take on a recipe I found in a French cookbook that belonged to my late father. This past summer when I went home for a visit I asked my mother if I could have it. Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it.

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