A delicious recipe from the kitchen at Carton House
Ingredients
- for the pastry:
- 375g plain flour
- 150g cold butter, diced
- 60g parmesan
- 1 egg
- 3 tblsp milk
- 8 flat cap mushrooms
- 4 tblsp olive oil
- salt and pepper
- 50g rosemary, finely chopped
- 100g red onion chutney
- 200g goat’s cheese
- 200g gruyére, grated
- 1 egg, beaten
- 200g rocket
- 14 cherry tomatoes
- 100ml extra virgin olive oil
- salt and pepper
- pinch of sugar
Method
- First, make the pastry. Sieve the flour into a food processor with the cold
- butter and Parmesan. Pulse to a breadcrumb texture and add the egg and
- milk. Process until the mix comes together and work into a ball. Cover and
- leave in the fridge fro two hours.
- Trim and wash the mushrooms and fry in a pan with the olive oil until
- cooked. Season and sprinkle with the chopped rosemary and set to one side
- to cool.
- Pre-heat the oven to 170c/ gas mark 3. Divide the mushrooms into pairs and
- put the onion chutney into the base of four of the mushrooms. Mix the
- cheeses and place on top of the onion. Cover the cheese with the second
- mushroom.
- Roll out the pastry and cut into circles large enough to drape over and cover
- the mushroom. Brush with the egg and cook in the oven for about twenty
- minutes, until golden brown and hot through.
- Cut the cherry tomatoes in half and dress with a little olive oil, salt, pepper
- and sugar. Roast quickly in the oven on a tray for five minutes.
- Dress the rocket and scatter around the plate. Surround the rocket with the
- cherry tomatoes and place the Wellington on top.
