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
Andrew Parker from the Stanley House Hotel, Mellor shares this fantastic vegetarian dish.

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