Christmas isn’t all about meat, we’ll have you know.
There are plenty of ways to enjoy festive food while dipping your toes out of the norm.
One way to do so is with the humble mushroom, which works in place of meat in a number of recipes.
The ingredient is more sustainable, and the UK and Ireland Mushrooms Producers say mushrooms are often easier to transport than meat, making it that bit better for the environment.
They’ve partnered with chef Matt Tebbutt to encourage the nation to be more sustainable during the Christmas period.
There’s lots of versatility in cooking with mushrooms, so here’s a festive breakfast, main and canape dish to try.
Chestnut mushroom, poached eggs with Bearnaise Sauce
Ingredients (serves two)
- Olive oil, for sautéing
- 4 eggs
- 300g British Chestnut mushrooms
- 1 knob of butter
- 1 shallot, finely chopped
- 1 clove of garlic, finely chopped
- 2 slices of British sourdough
For the Bearnaise:
- 150g Butter, room temperature
- 1 Tbsp Tarragon, leaves removed and finely sliced
- 1 tsp Vinegar
- 2 Egg yolks
- Lemon juice, to taste
- Salt and ground white pepper
For the Mushrooms:
To make the Bearnaise:
To poach the eggs:
Chestnut mushroom Wellington with mushroom gravy
For the Wellington:
- 50g unsalted butter
- 4 shallots
- 2 cloves of garlic, peeled and finely chopped
- 6 sprigs of Thyme, leaves removed from stalks
- 500g spinach
- 600g mix of British Chestnut mushrooms and British Closed Cup
- Fresh tarragon leaves, removed from stalks and finely chopped
- 200g Spinach Leaves
- 1 egg
- Pre bought puff pastry sheet, 500g
- Plain flour, for dusting
For the gravy:
- Knob of butter
- 2 shallots
- 1 Garlic
- 350g British closed cup mushrooms
- 2 tbsp flour
- 500ml Beef or Mushroom stock
- Salt and pepper
To make the Wellington:
For the mushroom gravy:
Then preheat the oven to 200C, place the Wellington, along with the baking paper underneath, onto a large baking tray. Bake for 25 minutes before leaving to rest for 10 minutes.
Chestnut mushroom, stilton and pear twists
- Olive oil
- 1 clove of garlic
- 12 sheets filo pastry
- 100g butter, melted
- 400g British Chestnut Mushrooms, finely chopped
- 2 firm British pears, peeled and cut into small cubes
- 200g British Stilton, crumbled
- 2 tbsp sesame seeds
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