Set the oven to 220C 425F or gas mark 7
Creamy Mushrooms with Rice, Potato and Parsnip Cakes & Beet Chutney
Mushrooms served in a garlic, sage and cream sauce, accompanied with a Rice, potato and parsnip cake and a sweet and sour beetroot chutney.
How it's doneDirections
Peel and grate the beetroot
Peel the red onion(s), chop in half. Cut each half into thin slices
Add the beet, red onion and caraway seeds into a pan with a splash of olive oil, cook until soft stirring regularly.
Peel the potatoes.
Place the potatoes in the pan cook gently till the potatoes are soft.
Add the balsamic vinegar and the brown sugar to the beetroot mixture, cook for 20 mins stirring occasionally.
Cook, until the mixture is thick and syrupy, add cayenne pepper. Taste and season with salt and pepper if necessary
Peel and grate the parsnips.
Wash and finely chop the fresh rosemary.
Wash and remove the thyme leaves from their stalks.
Drain the potatoes.
Chop potatoes roughly, add the precooked rice, the parsnip and the herbs.
Add the cream, stir to mix the ingredients. Taste and season with salt and pepper if necessary,
Llightly coat the baking tray with oil using a pastry brush.
Oil the inside of the pastry ring using a pastry brush, pack the potato mixture into the pastry rings and brush the top with oil bake in the oven for 20 mins or until golden brown
Check the potato cakes, when they are lightly brown wash and slice the mushrooms.
Heat the frying pan with the butter and a spot of oil.
Add the mushrooms to the frying pan , cook the mushrooms until coloured
Peel and crush the garlic using the garlic crusher or chop finely. Add the garlic to the frying pan.
Cook for a minute or two, add the cider and cook until half the cider has evaporated
Wash and chop the sage leaves, add to the frying pan.
Cook for a minute or two then add the cream.
Taste and season with salt and pepper if necessary.
Remove the potato, rice cakes from the oven, remove the pastry rings carefully.
Serve the mushrooms with the potato cakes and a large tbsp of beet chutney.
This recipe is created from the Dennis Potter recipe book Paradisio seasons
What you needIngredients
- 1 Chopping Board
- 1 large Knife
- 1 frying Pan
- 1 Small Pan
- 1 Garlic Crusher
- 1 Baking Tray
- 4 three inch Pastry Rings
- 1 Pastry Brush
- 250 grams Beetroot
- 250 grams Red Onions
- 1/2 tbsp Caraway Seeds
- 1 pinch Ground Nutmeg
- 50 ml Balsamic Vinegar
- 50 grams Brown Sugar
- 1/2 tsp Cayenne Pepper
- 50 grams Precook Long Grain and Wild Rice
- 250 grams Potatoes
- 100 grams Parsnips
- 1 sprig Fresh Thyme
- 1 tsp Black Peper
- 1 tsp Salt
- 1 sprig Fresh Rosemary
- 200 grams Mushrooms
- 20 grams Butter
- 1 Garlic Clove
- 4 Leaves Fresh Sage
- 100 ml Cider
- 2 tbsp Olive Oil
- 250 ml Single Cream
- 1 tsp Black Pepper
- 1 tsp Salt