Roasted Mushroom with Black Rice and Pine Nut Cream
Recipe by Michael Meredith
Heat the oil in a saucepan, add the rice and toast lightly. Add the warmed stock to the rice, cover and simmer on a low to medium heat for 30 minutes, stirring occasionally.
For the mushroom mix:
4 field mushrooms, plus garlic and rosemary for roasting
2 shallots, finely sliced
30g rinsed and soaked in vegetable stock for 20 minutes
40g rinsed and drained
1 tsp fresh thyme, chopped
Sea salt, to season
1 medium courgette, thinly sliced on a mandolin
Fresh rocket leaves, to garnish
Soak porcini mushrooms in enough cold vegetable stock to cover them. Leave for 20-30 minutes. Drain and reserve the stock.
Preheat the oven to 180ºC. Lay the whole field mushrooms skin-side down on a roasting tray. Drizzle with a little olive oil, lay a sprig of rosemary and halved garlic clove on top. Roast for 10-15 minutes. Reserve.
Melt the butter in a medium heat sauté pan. Add the shallots and sweat without colour. Add the porcini mushrooms, chickpeas and piquillos to the pan. Add a little of the reserved vegetable stock and the cooked rice to the pan. Stir to mix. Add the thyme and salt to season.
Spoon the porcini and rice mixture onto the roasted mushrooms. Add the raw sliced courgette and rocket to garnish. Spoon pine nut cream (recipe below) on the top and serve.
Pine nut cream:
3 cloves roasted garlic
1 cup - soaked for 4 hours in water
½ cup raw macadamia nuts -soaked for 4 hours in water
1 Tbsp savoury yeast
Juice of 1 lemon
To roast the garlic: Preheat the oven to 180ºC. Cut the top third off a whole garlic drizzle with extra virgin olive oil. Place in a roasting dish and cover with foil. Roast for 35-40 minutes or until soft.
To make the cream: Place all the ingredients in a blender and blend at a high speed until smooth and creamy. Add a little of the soak water to adjust the consistency.
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