Chestnuts make a hearty, flavoursome filling for mushrooms. These pies are delicious served with new potatoes and a selection of baby vegetables.
Stuffed portobello mushroom en croûte
Preparation time: 30 mins
Cooking time: 45 mins
1 tbsp olive oil
knob of butter
1 onion, finely chopped
1 celery stick, finely chopped
240g can cooked chestnuts
2 tbsp chopped flat-leaf parsley
2 tbsp chopped thyme
1 tsp grated lemon zest
2 tbsp mushroom ketchup
or Worcestershire sauce
60g (2oz) wholemeal breadcrumbs
salt and freshly ground black pepper
2 small eggs
4 large portobello mushrooms, peeled and stalks reserved
450g packet puff pastry
sprigs of parsley, to garnish
For the sauce:
2 tbsp sunflower oil
175g (6oz) chestnut mushrooms, finely chopped
1 garlic clove, crushed
150ml (5fl oz) dry cider
200ml (7fl oz) double cream
2 tsp chopped thyme
Heat the oil and butter in a saucepan. Add the onion and celery and fry, stirring, for 3 minutes until softened and lightly golden. Remove from the heat, add the chestnuts, and mash with a fork.
Work in the herbs, lemon zest, ketchup, breadcrumbs, and salt and pepper. Beat one of the eggs and stir into the mixture. Press into the mushrooms.
Preheat the oven to 200°C (400°F/Gas 6). Cut the pastry into quarters and cut a third off each. Roll out the thirds to rounds about 2cm (3⁄4in) larger in diameter than the mushrooms. Line a baking sheet with baking parchment, lay the rounds on it, and place a stuffed mushroom in the centre of each.
Beat the second egg and brush the edges with it. Roll out the remaining pastry to rounds about 8cm (3in) larger than the mushrooms. Place the pastry over and press the edges to seal.
Knock up and flute the edges with the back of a knife, then brush all over with beaten egg. Make a hole in the centre of each to allow steam to escape.
Make leaves out of pastry trimmings, if liked, and arrange on top. Brush with the remaining egg. Bake in the oven for 40 minutes, or until puffy and golden and the mushrooms are cooked through.
Meanwhile, make the sauce. Heat the sunflower oil in a saucepan and add the chestnut mushrooms, finely chopped portobello mushroom stalks, and garlic.
Cook, stirring, over a medium heat for about 3 minutes until tender and the liquid has evaporated.
5Add the cider and boil for 2 minutes until reduced by half.
Stir in the cream, thyme, and 6 tbsp water. Simmer for 3 minutes until reduced and thickened, stirring. Season with salt and pepper. Transfer the pies to plates, garnish with parsley, and serve with the sauce.
For more amazing recipes snap up a copy of The More Veg Cookbook by Carolyn Humphries, published by DK, £16.99, dk.co.uk.
Will you be giving this hearty recipe a try?
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