This main course dish is delicious. It is really worth getting your hands on a good variety of mushrooms if you can. If you can’t get any interesting fresh varieties, just use more chestnut mushrooms in their place.
Ingredients (8 portions)
300g wild (black) rice
1 white onion
2 cloves of garlic
250g chestnut mushrooms
500g other fresh mushrooms (I used shitake and oyster)
60g dried porcini mushrooms
400ml dark ale
2 eggs + 1 egg yolk
Salt and pepper
1 pack of readymade pre-rolled puff pastry
Start by boiling a full kettle. Pour plenty of boiling water over the porcini mushrooms in a bowl and set aside. Put the rice on by filling a high sided pan with the remaining water, add some salt and the rice and slowly simmer.
While the rice is cooking, melt the butter in a large frying pan or casserole dish. Thinly dice the onion and fry in the butter until translucent. Add the thinly slice garlic. Chop half of the chestnut mushrooms as small as you can (or blitz in a blender). Chop the remaining mushrooms in large-ish chunks and keep some mushrooms whole. Add all to the onion and garlic mixture and fry on a medium heat. Make sure it doesn’t get too dry – add some more butter if it does. Cook for about 10 minutes so the mushrooms start to reduce in size.
Add the ale, sugar, salt and pepper to the mushrooms. Also spoon in the rehydrated porcini mushrooms. Don’t throw away the lovely mushroom water they have been rehydrating in – use this as a gravy base but be careful to not include the grit that might have sunk to the bottom of the bowl.
Drain the black rice and also add this to the mushroom and ale pan. Leave to simmer on a low heat for at least 30 minutes. You want to get to a stage where the ale as completely reduced and the rice is a good thick texture. If you push the mixture aside and liquid drains on to the bottom of the pan then you need to cook it for longer. The less liquid there is remaining, the better it will cook in the pastry. Once you think you have got to this stage, turn of the heat and leave the mixture to cool completely.
Once it has cooled, turn on the oven to 180 degrees. Whisk two eggs and add it to the mixture along with the breadcrumbs – make sure it is all mixed in well.
Grease an oven proof tray and lay out the puff pastry. Spoon in the mushroom and rice filling along the length of the pastry rectangle. Pull up the sides of the pastry and pinch along the top ensuring the mixture is securely sealed in. With a pastry brush, wash the pastry with the yolk.
Pop into the oven for 25 – 30 minutes or until the pastry is golden brown.