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Roasted Mushroom with Black Rice & Pine Nut Cream

Roasted Mushroom with Black Rice & Pine Nut Cream

Recipe by Michael Meredith

Roasted Mushroom with Black Rice & Pine Nut Cream

Serves 4

3 Tbsp extra virgin olive oil (EVO)      
200g Cascina Belvedere black rice      
500ml vegetable stock, warmed
4 field mushrooms
4 small sprigs rosemary
2 garlic cloves, halved
40g Lewis Road Creamery butter      
2 shallots, finely sliced
30g Gigante porcini mushrooms,  soaked in enough Sabato vegetable stock  to cover, drained & stock reserved
40g El Navarrico chickpeas, rinsed and drained
20g El Navarrico sliced pimientos,
1 tsp fresh thyme, chopped
Sea salt
1 medium courgette, thinly sliced on a mandolin
Fresh rocket leaves, to garnish

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 30-40 minutes or until al dente, stirring occasionally.

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 pimientos 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:
1 bulb garlic
1 cup Pinoli pine nuts , soaked for 4 hours in water, drained
½ cup raw macadamia nuts, soaked for 4 hours in water, drained
1 Tbsp savoury yeast
Juice of 1 lemon
Sea salt

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: Peel 3 of the garlic cloves and place with the remaining ingredients in a blender (the leftover roasted garlic can be kept in the fridge and used for sauces, potato dishes and meat dishes). Blend at a high speed until smooth and creamy. Add a little of the soaking water to adjust the consistency.


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