RECIPE

Wild Mushroom Basket

For the mushroom stock

Into a medium sized pan add the olive oil and then soften the onion, add the mushrooms and garlic and enough water to just cover the mushrooms. Place on a rolling boil until all the ingredients are softened. Season well and allow to cool slightly before pouring in to a blender to blend.

For the bubble and squeak basket

Boil and mash the potatoes, place to one side. Place a large frying pan or wok on a high heat, add oil and butter then add the onion, garlic, cabbage and carrot. Fry till softened then add the mushroom stock and Worcestershire sauce. Add the mix to the mashed potato, season well and add the chopped spring onion. Mix together well and place the bubble and squeak into food rings creating a well in the centre to form a basket shape. Place on a baking tray bake at 220°C (Gas mark 7) for 20-25 minutes.

For the mushroom sauce

Heat the double cream in a pan and add 3-4 tablespoons of the mushroom stock, then boil until it thickens. Check for seasoning; keep warm while assembling the dish.

For the wild mushroom filling

(this stage needs doing just before serving)

Heat a fry pan or wok, add the butter and olive oil, then add the onion, garlic and season. Fry until just starting to soften then put in the sliced mushrooms and fry lightly until softened.

To serve

Place the bubble and squeak baskets onto a greased baking tray, remove food rings and place into a pre-heated oven (220°C), before starting to cook the mushroom filling. Divide the mushrooms between the baskets and pop back into the oven while you warm the sauce. Remove the baskets from the baking tray using a spatula and place onto serving plates. Pour mushroom sauce around the edge of the basket. Garnish and serve.