45 Minutes
Creamy Mushrooms with Rice, Potato and Parsnip Cakes & Beet Chutney

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

Step 1

Set the oven to 220C 425F or gas mark 7

Step 2

Peel and grate the beetroot

Step 3

Peel the red onion(s), chop in half. Cut each half into thin slices

Step 4

Add the beet, red onion and caraway seeds into a pan with a splash of olive oil, cook until soft stirring regularly.

Step 5

Peel the potatoes.

Place the potatoes in the pan cook gently till the potatoes are soft.

Step 6

20 Minutes

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

Step 7

Peel and grate the parsnips.

Step 8

Wash and finely chop the fresh rosemary.

Step 9

Wash and remove the thyme leaves from their stalks.

Step 10

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,

Step 11

20 Minutes

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

Step 12

Check the potato cakes, when they are lightly brown wash and slice the mushrooms.

Step 13

Heat the frying pan with the butter and a spot of oil.

Step 14

Add the mushrooms to the frying pan , cook the mushrooms until coloured

Step 15

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

Step 16

2 minutes

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.

 

Step 17

Remove the potato, rice cakes from the oven, remove the pastry rings carefully.

 

Step 18

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

Servings 2
Utensils
  • 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
Chutney
  • 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
Potato Cake
  • 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
Mushrooms
  • 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

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