Savoury chestnut & mushroom bake
- 200g pack Merchant Gourmet Whole Chestnuts
- 100g blanched almonds
- 500g chestnut mushrooms
- 400g can butter beans, drained and rinsed
- 2 large eggs
- 100g fresh breadcrumbs
- 2 tbsp chopped fresh curly parsley
- 125g mature cheddar, grated
- 2 tsp honey
- 3 tbsp dark soy sauce
- 50g butter
- 25g plain flour
- 200ml vegetable stock
- 4 tbsp sherry
- 4 tbsp double cream
Grease then line a 20cm round cake tin with baking paper. Pre-heat the oven to 190C/170C Fan/Gas 5.
In a processor, blitz the chestnuts, almonds and 250g of the mushrooms until coarsely chopped. Add the butter beans and pulse until roughly chopped; making sure the mixture still has some texture. Put in a large bowl.
Lightly beat the eggs and add the breadcrumbs, half the parsley, 50g of the cheddar, the honey and the soy sauce. Season. Put in the cake tin and bake for 25 minutes.
Meanwhile, make the sauce. Slice another 150g mushrooms. Melt 40g of the butter in a saucepan and cook the sliced mushrooms until the start to shrink. Stir in the flour, then gradually stir in the stock and sherry. Bring to the boil, stirring all the time, and simmer for 2 minutes. Stir in the cream and set aside.
Sprinkle the rest of the cheese on top of the bake and return to the oven for another 5-10 minutes.
Meanwhile, halve or quarter the remaining 100g chestnut mushrooms and fry in the remaining butter until they start to shrink. Scatter on top of the bake with the remaining parsley and serve with the sauce.