Delicata squash and goat’s cheese with homemade mushroom sauce recipe

Serves: 4 Preparation time: 25 minutes Cooking time: 3-5 minutes For the mushroom sauce 500g mixed mushrooms such as cremini, oyster or shiitake 75g cream cheese 100g reduced-fat cheese such as gouda ½ garlic…

Delicata squash and goat's cheese with homemade mushroom sauce recipe

Serves: 4

Preparation time: 25 minutes

Cooking time: 3-5 minutes

For the mushroom sauce

500g mixed mushrooms such as cremini, oyster or shiitake

75g cream cheese

100g reduced-fat cheese such as gouda

½ garlic clove, peeled and minced

1 tbsp butter

50ml dry white wine

500ml whole milk

25g parmesan cheese, grated

1 tbsp Dijon mustard

For the beans

4 tbsp olive oil

1 bunch of green beans, stalks trimmed and cut into 2cm pieces

200g frozen peas, defrosted

2-3 tbsp double cream

A few slices of decent-quality Camembert cheese, depending on how sweet your sauce needs to be

To serve

16 very thin rashers of streaky bacon or ham, fried until crispy

1 small bunch of flat-leaf parsley, roughly chopped

To make the sauce, mix all the ingredients together in a bowl and cover with clingfilm. Place the bowl in the fridge for at least an hour and up to two days. Strain the sauce before using.

To cook the beans, heat the oil in a large saucepan or deep frying pan and add the green beans, then cook, turning regularly, for a few minutes until they begin to soften. Lower the heat to medium and add the frozen peas. Turn the heat to low and cook for a further few minutes until the beans start to break down slightly. Leave to steam for a few minutes longer before carefully turning the beans over to evenly coat the surface.

Add the green beans and peas to a serving dish and pour over the cream. Transfer to a warm serving dish and sprinkle with the parmesan and a few thinly sliced green onions.

To cook the bacon or ham, use a deep frying pan with an overhanging lid. Add a very hot knob of butter to the frying pan and fry the bacon or ham until crisp and starting to colour. Finish with a little beaten egg and then a sprinkling of the parsley.

And finally… Serve the sauce on top of the beans with the bacon or ham.

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