Delicious UK – (10)October 2019

Wildmushroombruschetta
withfetaandpesto
SERVES 4. HANDS-ON TIME 30 MIN

FOOD

TEAM’S

TIP

Tomakethisa morefilling

meal,servewitha soft

poached egg on top.

• 50gunsaltedbutter


• 1 tbsplightoliveoil


• 2 largerosemarysprigs,leavespicked


• 500gmixedwildmushrooms


• 4 slicesgoodcrustybreadorsourdough


• Extra-virginoliveoilforbrushing


• 2 garliccloves,halved


• 100g feta, crumbled

FORTHEPESTO

• Smallhandfulfreshbasilleaves


• Smallhandfulfreshmintleaves


• 50gblanchedhazelnuts, lightly toasted
  ina hot,drypan


• 30gparmesanorvegetarian alternative,
  freshlygrated


• Finelygratedzestandjuice½ lemon


• 75ml extra-virgin olive oil

YOU’LLALSONEED...

• Miniprocessor,foodprocessor or
  pestle and mortar

1 Heatthegrilltohigh.Firstmakethe
pesto:ina miniprocessororfood
processor,whizztheherbs,hazelnuts,
parmesan(oralternative)andlemonzest
untilfinelychopped.Drizzleintheoliveoil,
followedbythelemonjuice,thenwhizz
againuntilthickandemulsified.Season
withsaltandpeppertotaste,thenset
aside(alternatively,youcanfinelychop
theherbsandnuts,poundtoa pastein
a pestleandmortar,thenmix in the
remaining ingredients).

2 Heatthebutterandlightoliveoilina

fryingpanovera mediumheat.Addmost

oftherosemary,thenthemushroomsin

batches;fryuntiltenderandgolden,season

withsaltandpepper,thensetaside.

3 Brushtheslicesofbreadwitha little

extra-virginoliveoil,thentoastunder

thegrillfora coupleofminutes.Rub

halfa garliccloveovereachtoast,then

divideamong4 plates.Spoonthefried

mushroomsontothetoast,crumbleover

thefeta,drizzlewithpestoandgarnish

withtherestoftherosemary.

PERSERVING583kcals,45.4gfat(14.8g

saturated),16.2gprotein,25.7gcarbs

(1.9gsugars),1.2gsalt,3.3gfibre

WINEEDITOR’SCHOICEA fruityItalian

redsuchasdolcettoorbarberafromthe

Piedmont region partners well with this.

Puffpastryporcinitarts

SERVES4.HANDS-ON TIME 20 MIN, OVEN TIME

20-25 MIN

MAKE

AHEAD

Assembletotheendofstep2 up

toa dayaheadandkeepcovered

inthefridgebeforebaking.

FOOD

TEAM’S

TIP

Wrapanyleftoverpastry,

thenfreezeforupto2 months.

Youcanusea mixoffreshwild

mushrooms and dried porcini – see box.

• 25gunsaltedbutter


• 1 tbsplightoliveoil


• 4 springonions,roughlychopped


• 400gporciniormixedmushrooms,
  roughlytornorchopped


• 1 garlicclove,crushed


• A fewfreshflatleafparsley sprigs,
  roughlychopped


• 75gparmesan(orvegetarian
  alternative),freshly grated, plus
  extra to serve
  
  
  • 3 tbsppumpkinseeds, lightly toasted
    ina dryfryingpan
  
  
  • 500gpackall-butterpuffpastry
  
  
  • Plainflourfordusting
  
  
  • 100gcrèmefraîche
  
  
  • 100grindedgoat’scheese log,
    cutinto4 or8 discs
  
  
  • 1 medium free-range egg, beaten
  
  
  
  

YOU’LLALSONEED...

• 2 largebakingsheetslined with
  non-stick baking paper

1 Heattheovento200°C/180°Cfan/gas6.

Heatthebutterandoilina large,non-stick

fryingpanuntilfoaming.Addthespring

onionsandmushrooms,thenfryovera

highheatfor6-8minutesuntilgoldenand

turningcrispinplaces.Addthegarlic

andparsleyandfryforanotherminute.

Removefromtheheatandstirinthe

cheeseandhalfthepumpkinseeds.

2 Rolloutthepastryona lightlyfloured

surfaceto0.5cmthick.Cutout4 x

18-20cmcircles,re-rollingasneeded,

buttakingcarenottodisturbthelayers

inthepuffpastrytoomuch.Transferthe

pastrytothepreparedbakingsheets

(seetip).Spreadthecrèmefraîcheevenly

overthepastrycircles,leavinga 2-3cm

borderaroundtheedgeofeachone.

Spoonthemushroomsontopofthecrème

fraîche,thenadd1 or2 slicesofgoat’s

cheese.Foldintheedges to make a crust

(seeMakeAhead).

3 Brushthepastrycrustswithbeatenegg,

thenbakefor20-25minutesuntilpuffed

andgolden.Sprinklewiththeremaining

pumpkinseedsandextragratedcheese,

thenservewitha greensalad,if youlike.

PERSERVING761kcals,57.3gfat(30.1g

saturated),25.4gprotein,34.1gcarbs

(2.8gsugars),1.6gsalt,3.6gfibre

WINEEDITOR’SCHOICEThesesuita ripe

butterywhitebetterthana red– makeit

a French chardonnay from the Pays d’Oc.

HOWTOUSEDRIEDMUSHROOMS

Stronglyflavouredwitha longshelflife,

driedmushroomssuchasporciniare

a greatstorecupboardstandby.Soak

inroom-temperaturewaterfor20-30

minutesuntilsoft.Usethesoaking

liquidtoaddflavourtodishesbutlook

outforanygrit.Youdon’tneeda lotof

driedporciniastheflavourissointense

• use fresh mushrooms to add bulk.

deliciousmagazine.co.uk 43

what’s good now.