Wild mushroom & nut roast

Wild mushroom  & nut roast

main courses | serves 1 (6–8)

This is a delicious individual baked dinner – a generous serve. If you're cooking for a group, use the amounts of ingredients in parentheses and cook in a 1-litre dish for 1½ hours.

1. Preheat the oven to 180C/gas 4. Place a frying pan on a medium heat and drizzle in a little oil. Fry the shallot till soft, then add the garlic, thyme, nigella and chilli. Reduce the heat and sauté the veg for 10 minutes, till sticky but not coloured. Turn up the heat, add a little more oil and the mushrooms. Fry till mushroom edges are golden, then add a splash of marsala and sauté until the liquid has cooked away.
2. Blitz the bread into crumbs in a food processor. Add half the mushroom mix and the porcini, with a tablespoon of soaking water. Blend to a purée. Add half the nuts and a tiny drizzle of truffle oil (if using) and pulse. Add the other mushrooms and pulse till it just comes together but is still rough. Stir in most of the remaining nuts. Press into a greased 150ml dish; top with leftover nuts. Drizzle with olive oil and bake for 35–40 minutes, till golden and crisp on top. If it darkens too much, cover with foil. Serve with gravy and sides.

 

Recipe Georgie Socratous
Photo Anders Schonnemann


from Issue 14

ingredients

• Olive oil
• 2 (6) shallots, finely sliced
• 1 (3) garlic clove, finely sliced
• A few sprigs of thyme, leaves picked
• ½ (1) tsp nigella seeds
• A pinch (1 tsp) of dried chilli flakes
• 2 large handfuls (500g) of wild mushrooms, wiped and chopped
• A splash of marsala
• 1 (5) slice of seeded bread
• 3 pieces (20g) dried porcini, soaked
• 50g (150g) chestnuts, chopped
• 50g (200g) hazelnuts, chopped
• A drizzle of truffle oil (optional)

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