Wild mushrooms are most plentiful at this time of year, so make good use of them with Dean Edwards’ comforting recipes
Steak, ale and wild mushroom puddings
Serves: 4
Prep and chilling time: 45 minutes
Cooking time: 3 hours
*Vegetable oil
*1 carrot, peeled and finely diced
*1 onion, finely diced
*1 stick celery, finely diced
*100g mixed wild mushrooms
*1 bay leaf
*3 sprigs fresh thyme
*300g skirt steak, cut into 3cm cubes
*1tbsp plain flour
*250ml ale
*150ml beef stock
*1tsp English mustard
*1tbsp Worcestershire sauce
*Salt and black pepper
*300g self-raising flour
*150g beef suet
*1tbsp fresh thyme leaves
Add a little vegetable oil to a frying pan and cook the carrot, onion, celery, mushrooms (larger ones sliced), bay leaf and thyme for 6-7 minutes until softened. Remove from the pan and set to one side. Toss the steak in the plain flour then brown in the hot pan over a high heat until colored. Tip the vegetables back into the pan, pour in the ale and enough beef stock to just cover the meat. Stir in the mustard and Worcestershire sauce. Cover with a lid and cook over a low heat for approximately 1½ hours. Season. Leave to cool and discard the bay leaf.
To make the suet pastry, mix the self-raising flour, suet and thyme, then season. Add ice-cold water 1tbsp at a time and mix until it comes together (12-14tbsp), but don’t overwork it. Wrap in cling film and chill in the fridge for 30 minutes.
Grease four small pudding basins. Remove the pastry from the fridge and roll it out until 3-4mm thick, then use to line the basins. Fill each basin 2/3 of the way up with the steak mixture. Wet the pastry rim of each basin with cold water, then place a piece of pastry over the top to form a lid, crimp, then trim. Cover with pleated tin foil, tie string around each basin to keep the foil in place, and place in a pan filled with boiling water so it comes halfway up the basins. Cover the pan with a lid and cook for 1 hour. Check occasionally to make sure the pan doesn’t boil dry, adding more water if necessary. Serve with mashed potato and buttered kale.
Nutritional information: 750 calories 41g fat
- FYI There are dozens of types of wild mushrooms, such as earthy porcini and sweet chanterelle. Mix up different kinds for a rich flavour and an interesting texture.
Roasted chicken with wild mushroom sauce
Serves: 4
Prep time: 10 minutes
Cooking time: 20 minutes
*100g mixed wild mushrooms
*2 cloves garlic peeled
*3 sprigs fresh thyme, picked
*30g butter
*Salt and freshly ground black pepper
*4 chicken breasts, skin on
*Vegetable oil
For the mushroom sauce
*200g mixed wild mushrooms
*1 large shallot, finely chopped
*1 clove garlic, finely chopped
*40ml brandy
*150ml chicken stock
*2tbsp fresh chives, finely sliced
Preheat your oven to 200°C/390°F/gas mark 6. Put the mushrooms, garlic and thyme in a blender and blitz into a paste. Stir through the butter and season. Make a pocket under the skin of each chicken breast and push some of the mixture in between the skin and meat. Season.
Add a little vegetable oil to an oven-proof frying pan over a high heat, then add the chicken breasts skin-side down and cook for 3-4 minutes until golden. Turn over, then pop the pan into the oven for 15 minutes or until the juices run clear. Remove the chicken from the pan and rest on a warm plate for 5 minutes. Meanwhile, to make the sauce, brush the mushrooms clean and slice the larger ones. Fry in a dash of vegetable oil in a very hot pan for 5-6 minutes.
In another pan, add a little oil and fry the shallot and garlic for 2-3 minutes. Then pour in the brandy and reduce by half. Add the chicken stock and continue to reduce until slightly thickened. Then stir in the cooked mushrooms and add the chicken breasts. Sprinkle over some chives and serve with potatoes and green veg.
Nutritional information: 535 calories 30g fat
