St George’s mushrooms work particularly well with white meats. Personally I prefer to use a fresh wild rabbit rather than chicken, harnessing two of the best wild foods to be found in spring, but most people probably find chicken more acceptable and certainly easier to come by.
1 Onion
3 cloves Garlic
1 tbspn Dijon mustard
250g St George’s
500g Diced chicken (or rabbit)
1 tbsn Plain flour
150g Single cream
250g Puff pastry
Lightly sauté the onion and garlic. When translucent, add the meat and seal, then add the mushrooms and cook gently for five minutes. Stir in the mustard and flour, then the cream. Season to taste with black pepper and salt. Roll out the pastry and line a suitable dish, reserving a third for the top. Fill with the chicken and mushroom mix, then cover with the remaining pastry. Brush the surface with milk or beaten egg to produce a glaze. Bake in a hot oven (Reg. 5/160C) for 30 minutes until the surface begins to brown lightly.
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