We’ve teamed up with Mimi Harrison for this mushroom recipe:
Ingredients
- 400g white mushrooms,
- 1 leek, washed and thinly sliced
- 4 cloves of garlic, finely chopped
- 1 tbsp fresh thyme, removed from sprig
- 300ml single cream
- 250g (approx) puff pastry
- Mash
- tenderstem broccoli
- 1 tbsp olive oil
- 2 tsp flour
- 1 heaped tsp mustard
- 1 tbsp soy sauce or Worcestershire sauce
- 200ml stock
- Salt and pepper
Method
- Preheat oven to 190°C FAN.
- Place a frying pan over a high heat. Once hot, add the olive oil and mushrooms. Season with salt and fry for around 8 minutes, or until they take on a nice colour and brown.
- Set the mushrooms aside and reduce the heat to low/medium. Add the leeks and season with salt and lots of pepper. Saute for approx 5 minutes, then add the garlic and thyme into the pan. Fry for a further 3 minutes, adding the flour for the last minute.
- Next, add the cream, mustard, soy sauce, another crack of black pepper and stock into the pan. Simmer for about 8 minutes, or until nicely thickened. Pour into a pie dish and top with puff pastry. Optionally coat with an egg wash or milk, then pop in the oven for 20-25 minutes.
- Serve in bowls with a swoosh of mash and a serving of steamed broccoli. Finish with a crack of black pepper and a pinch of flakey sea salt.