I am indebted to newsletter reader Jon Bemrose for the inspiration behind this delicious vegetarian recipe which utilises some of the best late autumn mushrooms.
Vegetarian “black pudding”
1x400g tin of black beans, drained (240g net)
1 clove garlic, crushed/finely chopped
1/2 a nutmeg, grated fine (or 1/2 teaspoon)
1/2 teaspoon ground mace
6 to 12 pitted black olives (depends on how salty you want)
1 teaspoon ground black pepper
150g finely chopped mushrooms (dark gilled field are ok)
50g Quorn mince (can be omitted)
2 tablespoons uncooked rice.
Garnish
100g Amethyst deceivers (deceivers, winter chanterelles or wood hedgehogs would also work well)
4 slices of toasted brioche
25g butter
1 bunch of watercress
Blitz the beans, garlic, olives nutmeg, mushrooms, mace and Quorn (if using) in food processor add the rice and season to taste. Roll the mix into a “sausage” about 250mm long, then lay two layers of cling film approx 500mm long on a flat surface and place the mix on the cling film. Roll the mix in the cling film and twist the ends tight. Repeat with two more sheets of film. The filling may seem soft, but the rice will absorb moisture as it cooks. Place the pudding in a pan and just cover with boiling water. Return to the boil and simmer for 30 to 40 minutes. Remove carefully from the pan to a plate, allow to cool then refrigerate overnight to set fully. With the cling film still on, cut slices with a sharp knife, then carefully remove the film from each slice and shallow fry in hot oil & butter, 2-3 mins each side.
Meanwhile saute the wild mushrooms and garlic in butter, season to taste and spoon onto the slices of brioche. Declarify the pan juices with a splash of white wine or dry vermouth. Garnish with watercress (a poached egg would also go well on the side).
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