Wild mushroom vegetable gratine

Ingredients

• 560 g Wild mushrooms, mixed,sliced
• 160 ml Water
• 1 1/2 tbsp Lemon juice, fresh
• 300 g Brussels sprouts, trimmed,halved lengthwise
• 2 tbsp Olive oil
• 130 g Cashew nuts, soaked in water for 2 hours
• 160 g Shallots, finely chopped
• 2 clove Garlic, chopped
• 1/4 tsp Fine sea salt
• 40 g Almonds, ground

Method

1. Heat oven to 180C.
2. Cook the sprouts in a pot of boiling water for 2 minutes.
3. Drain and rinse.
4. Heat olive oil in a large pan.
5. Add the mushrooms and cook for 10 minutes.
6. Add the Brussels sprouts and cook for 3 minutes.
7. Season to taste and remove from the pan.
8. In the same pan, cook the shallots until tender.
9. Add garlic and cook until fragrant.
10. In a food blender combine cashews (soaked for 4 hours, rinsed, drained), water, lemon juice, and some salt.
11. Blend until smooth and creamy.
12. In a baking dish layer mushrooms with Brussels sprouts, shallot, and garlic.
13. Pour the cashew cream and sprinkle with almonds.
14. Bake for 25-30 minutes.
15. Set under broiler for 2 minutes.
16. Serve warm.