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Mushroom millets with cashew-beer butter

Cooking time: 1 hour 30 mins, serves 2-3

Earthy mushrooms paired with hearty foxtail millets and brought together by a smooth, nutty cashew-beer butter.

Ingredients

For cashew-beer butter

• 70 g cashew nuts

• 75 ml beer

• ½ tsp date syrup/honey

• ½ tsp Dijon mustard

• 70 ml sunflower oil

For millets and mushrooms

• 110 g foxtail millets

• 1½ tsp olive oil

• 1 onion, medium, finely chopped

• 1 garlic clove, large, crushed

• 120 g brown shimeji mushrooms, cut into 1-cm slices

• 120 g oyster mushrooms, cut into 1-cm slices

• 2 tsp rice vinegar

• 2 tsp mirin

• 2½ tsp light soy sauce

• 15 g chives, finely chopped

Method

• To make the cashew-beer butter, in a small food processor jar, blitz the cashews until finely ground. Add the beer, Dijon mustard, and honey and process until a fine paste is formed. Gradually stream in the sunflower oil until the mixture is smooth and emulsified. Set aside.

• To make the millets, in a pressure cooker, combine the foxtail millets with 2.5 times their volume of water. Cook for three whistles, then set aside so that the pressure releases naturally.

• To make the mushrooms, in a pan, heat the olive oil over medium heat. Add the onion and a pinch of salt, and sauté until translucent. Add the crushed garlic and sauté for another 30 seconds until fragrant. Add both types of sliced mushrooms and sauté until they have released their moisture and begun to brown.

• Once the mushrooms are...

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