大象传媒

Mushroom Pithivier

Ingredients:
• 320g pre-rolled puff pastry x2
• 250g portobello mushrooms
• 1 brown onion, peeled and diced
• 1 garlic clove, peeled and diced
• 1 tbsp soy sauce
• 2 tsp smoked paprika
• 1 tsp mixed herbs
• 2 medium white potatoes
• 1 egg
• Salt and pepper

Method:
1. Oven on to 180C fan/200C. Line a baking tray with parchment paper.
2. Make the filling. Use a food processor to blitz the mushrooms into mince size pieces (you can chop them by hand if you haven’t got a food processor).
3. Heat a drizzle of olive oil in a large frying pan, add the mushrooms and cook for 5 minutes until starting to crisp and brown.
4. Add a pinch of salt and the diced onion and cook for a further 5 minutes.
5. Add the garlic, soy sauce, paprika and herbs and cook for 3-4 minutes.
6. Peel the potatoes and chop into small cubes, roughly ½cm. Place in a pan of salted, boiling water and cook for 8-10 minutes until softened.
7. Add the cooked potatoes to the mushroom mixture and mix to combine. Set aside to cool slightly.
8. Unroll the puff pastry sheet and (using a pizza cutter if you have one) cut out 2 circles (roughly 20cm, use a small plate as a template) and place one disc on the prepared tray.
9. Pile a few tablespoons of the filling in the centre of the circle. Beat the egg in a mug and brush around the edges of the bottom circle of pastry.
10. Place the other circle of pastry over the filling and press down the edges to seal. Use a fork to crimp the sealed edges. Poke a small hole in the centre of the pastry lid and use the pizza cutter to lightly score the top of the pie.
11. Brush egg over the pastry lid then bake for 30-35 minutes until golden brown.

Dutch Baby Pancakes with Mushrooms

Pancake ingredients:
• 2 tbsp vegetable oil
• 100g plain flour
• 3 large eggs
• 150ml milk
• ½ tsp salt
• 1 tsp dried oregano

Filling ingredients:
• 20g butter
• 250g button mushrooms
• 2 tbsp creme fraiche
• 2 tsp wholegrain mustard
• Fresh thyme
• 2 eggs

Method:
1. Oven on 220C. Place the vegetable oil in a skillet pan/oven proof deep frying pan/8 inch cake tin then pop in the oven.
2. In a bowl, mix the flour, eggs, milk, salt and oregano then blitz with a stick blender or whisk well until smooth. Let rest for 10 minutes.
3. Open the oven, pull out the tray with the pan on and pour in the batter (it should sizzle).
4. Close the oven and bake for 20 minutes until risen (it should look like a big Yorkshire pudding).
5. Whilst the pancake is cooking, prep the filling. Heat a drizzle of oil in a frying pan then add the mushroom and cook for 5 minutes until starting to brown.
6. Add the butter and a pinch of salt and pepper and cook for a further 5 minutes.
7. Mix the creme fraiche and mustard together.
8. Fry/scramble or poach the eggs.
9. Retrieve the pancake from the oven, spread the creme fraiche mixture over the base, sprinkle on the mushrooms, top with the eggs and fresh thyme then serve.

Mushroom Ketchup

Ingredients:
• 500g mushrooms (chestnut, white, button, portobello)
• 1 tbsp salt
• 1 brown onion, peeled and diced
• 1 garlic clove, peeled and grated
• 10g fresh ginger, peeled and grated
• 1 tsp mixed spice
• 1 tsp allspice
• ½ tsp ground nutmeg
• 250ml apple cider vinegar
• 50g light soft brown sugar

Method:
1. Rip the mushrooms into small pieces and place in a bowl or tupperware container. Sprinkle over the salt , cover and leave for 24 hours, stirring occasionally.
2. In a frying pan, all a drizzle of olive oil and heat. Add the diced onions and cook for 5 minutes until starting to soften and brown.
3. Add the garlic, ginger and spices and cook for a further 5 minutes.
4. Tip in the mushrooms, including any juices, vinegar and sugar then bring to the boil and simmer for 20 minutes stirring regularly. Add a few tablespoons of water if the mixture starts to stick or becomes too thick.
5. Use a stick blender to blitz the mixture until completely smooth. It should be a gloopy texture like ketchup.