Enoji Mushroom ‘Barigoule’ – wilted spinach and fregola recipe

PUBLISHED: 09:47 28 May 2013 | UPDATED: 09:59 28 May 2013

Andrew Parker with the finishing touches

Archant

Mushroom Barigoule

Serves 4

Ingredients:

4 x King Oyster Mushrooms

500g Fregola

1 x Bag of Baby Spinach

2 x Chicory

100ml Hollandaise Sauce

2 x Celeriacs

1 x Bunch of Baby Leeks

Micro Cress to garnish

200ml white wine

100g rape seed oil

1 x Onion

1 x Garlic clove

1 x Bunch of thyme

1lt vegetable stock

200ml whipping cream

Chopped Parsley

100g butter

Methodology:

Barigoule:

To prepare the king oyster barigoule combine the following ingredients in a pan:

200ml white wine

100g rape seed oil

1 x Onion

1 x Garlic clove

1 x Bunch of thyme

1lt vegetable stock

1lt x fresh orange juice

Bring the contents to a simmer and poach the mushrooms in the same pan for 5minutes.

Fregola:

Blanch the fregola in vegetable stock for 8 minutes on high heat until cooked. Drain off and add whipping cream and chopped parsley, season to taste.

Celeriac Puree

Peel the celeriac and dice, place in a pan, cover with water and 100g butter cook down until soft; blitz in a food processor until smooth.

Chicory

Half the chicory and cook down in fresh orange juice until cooked and glazed.

To assemble the dish, quarter the mushrooms and char-grill, wash the baby leek, blanch and char-grill. Swipe the Celeriac puree, arrange the fregola on the plate on top. Add the wilted spinach, top with the char-grilled quartered mushrooms. Place the orange glazed Chicory on to the plate with hollandaise sauce around the components. Garnish with the micro cress.

www.stanleyhouse.co.uk