A very interesting vegetarian version of traditional suet pudding. The earthy and nutty taste from the mushroom and sweetness from the chestnut makes the pudding taste meaty. An absolute veggie food but even committed canivores will also love it.
I know the picture on your left is not exactly appetizing, I looks more like halloween food, but honestly, it looks greatin real and taste even better. Trust me.
Mushroom and Chestnut Puds with Red wine sauce
Ingredients:
For the filling
1 tbsp olive oil, plus extra for greasing
250g pack portabellini mushrooms, quartered (or mixed mushroom, like chestnut, oyster, shiitake)
1 clove garlic, crushed
½ x 200g pack Merchant Gourmet Whole Chestnuts Roasted & Ready To Use
1 tbsp tomato purée
100ml red wine
For the suet crust:
150g self-raising flour
75g Atora Light Shredded Vegetable Suet
Method:
1.Lightly grease 2 x 300ml pudding basins with a little oil and set aside. Heat the olive oil in a large frying pan and add the mushrooms. Fry for 3-4 minutes, stirring often, until they start to turn golden. Add the garlic and cook for another minute. Stir often to avoid catching at the bottom. Fry the mushroom until the liquid from itself is absorbed. Stir in the chestnuts, tomato purée and red wine. Season, bring to the boil then reduce the heat and simmer for 5 minutes or until the sauce is reduced by half. Check and adjust the seasoning if necessary, then remove from the heat and allow to cool.
2.To make the pastry, sift the flour and a good pinch of salt into a bowl. Stir in the suet, add 100-150ml cold water and mix to a stiff dough. Reserve a quarter of the dough. Cut the rest of the dough in half. On a floured surface, roll each piece into a circle large enough to line each pudding basin, leaving a little overhang. Once the basins are lined, spoon in the cooled chestnut and mushroom filling.
3.Cut the reserved pastry in half and roll out each half into a circle to cover the tops of the puddings. Brush the edges with a little water and lay over the filling, pressing the dampened edges onto the overhanging pastry to seal. Trim away any excess. Cover with a piece of oiled kitchen foil and secure with string. Place the puddings in a bain-marie, make sure the water is above half way of your pudding bowl. Cover the bain-marie with 2 layers of foil to avoid browning the top. Bake in a 180C/ gas mark 4 oven for 1 hour.
Mushroom and Chestnut Puds with Red wine sauce
Ingredients:
For the filling
1 tbsp olive oil, plus extra for greasing
250g pack portabellini mushrooms, quartered (or mixed mushroom, like chestnut, oyster, shiitake)
1 clove garlic, crushed
½ x 200g pack Merchant Gourmet Whole Chestnuts Roasted & Ready To Use
1 tbsp tomato purée
100ml red wine
For the suet crust:
150g self-raising flour
75g Atora Light Shredded Vegetable Suet
Method:
1.Lightly grease 2 x 300ml pudding basins with a little oil and set aside. Heat the olive oil in a large frying pan and add the mushrooms. Fry for 3-4 minutes, stirring often, until they start to turn golden. Add the garlic and cook for another minute. Stir often to avoid catching at the bottom. Fry the mushroom until the liquid from itself is absorbed. Stir in the chestnuts, tomato purée and red wine. Season, bring to the boil then reduce the heat and simmer for 5 minutes or until the sauce is reduced by half. Check and adjust the seasoning if necessary, then remove from the heat and allow to cool.
2.To make the pastry, sift the flour and a good pinch of salt into a bowl. Stir in the suet, add 100-150ml cold water and mix to a stiff dough. Reserve a quarter of the dough. Cut the rest of the dough in half. On a floured surface, roll each piece into a circle large enough to line each pudding basin, leaving a little overhang. Once the basins are lined, spoon in the cooled chestnut and mushroom filling.
3.Cut the reserved pastry in half and roll out each half into a circle to cover the tops of the puddings. Brush the edges with a little water and lay over the filling, pressing the dampened edges onto the overhanging pastry to seal. Trim away any excess. Cover with a piece of oiled kitchen foil and secure with string. Place the puddings in a bain-marie, make sure the water is above half way of your pudding bowl. Cover the bain-marie with 2 layers of foil to avoid browning the top. Bake in a 180C/ gas mark 4 oven for 1 hour.
