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

In the Moment - - Living -

METHOD

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.

In­gre­di­ents

SERVES 1

* 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).

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