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

Andrew Parker with the finishing touches

Archant

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

Mushroom BarigouleMushroom 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

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