Chestnut mushroom & oat biscuits
NUTTY AND SWEET, CHESTNUT MUSHROOMS BELONG WITH CHEESE. USE THIS MATCH MADE IN HEAVEN TO MAKE LIZ O'KEEFE'S SAVOURY MUSHROOM BISCUITS
Preheat the oven to 190ºC/375ºF/Gas Mark 5 and grease two large baking sheets. In a food processor, blend the mushrooms until very nely chopped. Add the butter and blend for 30 seconds. In a large bowl, combine the oats, our, bicarbonate of soda and sugar, and season with a pinch of salt and 1 tsp of ground black pepper.
Stir the mushroom mixture into the dry ingredients, along with the crème fraiche. Dust a clean surface with our and roll the mixture into 12 small balls. Press down the balls and shape into circular, at biscuits, using more our if they become sticky.
Place the biscuits on the prepared baking sheets, spacing them out well, then bake for 10-15 minutes, until slightly golden and rm. Allow to cool and serve or keep in a sealed container for up to a week.
* 150g/5oz chestnut mushrooms
* 60g/2 oz butter, plus extra for greasing * 150g/5oz rolled oats
* 60g/2 oz wholemeal flour, plus extra for dusting * 2.5g/ tsp bicarbonate of soda
* 2.5g/ tsp sugar
* 30ml/2 tbsp crème fraîche
* Pinch sea salt and 5g/1 tsp ground black pepper
Eat the fruits of your labour with some ripe Stilton or mature Cheddar – no need for butter.
Recipes reproduced with permission from The MushroomCookbook by Michael Hyams and Liz O’Keefe (Lorenz Books, Anness Publishing 2017).