This creamy mushroom dish is delicious on winter nights.
Makes two serves.
In a bowl soak the macadamias in about a cup of warm water to soften them.
Finely chop the shallots and the garlic.
In a medium hot fry pan add a little oil and the onion and garlic. Cook for two minutes until the onions are soft, then add the mushrooms and cook for another five minutes.
While the mushrooms are cooking, drain the macadamia, then add them with a cup of water to a blender. Blend them until you have a smooth shiny cream.
Add the wine to the mushrooms and let it cook off. Then add the flour and mix through. Pour in the macadamia cream, the mustard and the tomato paste and stir through.
Add extra water if necessary and season with salt and pepper. It goes equally well with mash potato, rice or pasta.