Layered Mushroom and Onion Suet Pudding with 'Truffle' Cream Sauce

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Layered Mushroom and Onion Suet Pudding with 'Truffle' Cream

 

Recipe By :Gary Rhodes

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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for the suet pastry

300 g/10oz self-raising flour

150 g/5oz shredded vegetarian suet

200 ml/7floz water

pinch of salt

for the filling

4 large onions -- depending on size, s

50 g/2oz butter

1 dessertspoon demerara sugar

8 large flat mushrooms -- preferably 7-12cm/3-

olive oil

1 teaspoon lemon thyme leaves -- picked and chopped

salt and pepper

for the 'truffle' sauce

large knob of butter

4 large shallots or 1 onion -- finely sliced

juice of ½ lemon

175 g/6oz button mushrooms -- finely sliced

300 ml/10floz noilly prat

300 ml/10floz white wine -- preferably gewurztra

150 ml/5floz double cream

salt and pepper

 

1. First make the pastry. Sieve the flour and salt together into a mixing bowl.

Add the suet, breaking it into the flour as it is mixed in. Stir in the water to

form a fairly firm dough. Wrap in cling film and allow to rest for 20 minutes.

2. The pastry is now ready to use. Lightly flour your work surface and roll out

the pastry and shape into a circle about 0.5-1cm/¼-½in thick. Cut a one-third

triangle wedge and from this circle using the pudding basin top. This circle

forms a lid for the pudding. Lift the remaining two-thirds of the pastry into a

cone. Fit it into the pudding basin, leaving 1-2cm/½-¾in hanging over the edge.

(When the basin has been filled this can be folded in to create a border for the

base to sit the lid on). 3. To make the filling, the onions can be fried in

batches in butter. It's important to fry them well, allowing the onions almost

to burn in parts; this will create a natural bitter caramelizing. As each 'lot'

comes to that stage, season with salt and pepper, adding a sprinkling of the

sugar fo a slightly sweet finish. Leave to cool. 4. Rather than washing the

mushrooms, wipe then clean with a damp cloth. Heat a large frying pan with a

drop of olive oil. Season the mushrooms with salt and pepper and sear very

quickly in the oil to colour a deep, golden brown. This will need to be carried

out with just 2-3 mushrooms at a time, due to their size, maintaining the heat

in the pan. Once coloured, leave to cool. 5. Add the lemon thyme to the fried

onions just before filling the basin before topping with one of the mushrooms.

Add more onions, spreading them across the mushrooms to achieve even layers.

Repeat the same process until all the onions and mushrooms have been used (two

mushrooms per layer may be needed towards the top of the basin). The filling has

come above the pudding mould into a dome shape. Brush the hanging edges with

water and fold in. Top with the pastry lid. (Alternatively, sit the lid directly

on top of the filling, moisten the edge with water, then fold the border in to

secure the base). 6. Cover with buttered and floured foil, wrapping around the

edge of the basin. The pudding can now be cooked in a steamer (or colander

inside a large saucepan)for 1½ hours. 7. Meanwhile, make the sauce. Melt the

knob of butter in a saucepan and once bubbling, add the sliced shallots/onion.

Cook without colouring for a few minutes, until beginning to soften. Squeeze the

lemon juice over the mushrooms before adding them to the pan. Continue to cook

for a few minutes until the mushrooms are also softened. Add the Noilly Prat and

white wine and bring to the simmer. Cook to reduce by half. The double cream can

now be added and cooked into the reduction for a few minutes before removing

from the heat and straining through a sieve. This is a very important stage. The

juice must be completely squeezed from the shallots and mushrooms so that every

last drop of juice and flavour is extracted. Season the sauce with salt and

pepper. The taste now has an amazing truffle edge. 9. Once cooked, remove the

pudding from the steamer and leave to rest for 10-15 minutes before turning out.

10. The sauce can be offered separately, or, for a lighter finish, blitz with an

electric hand blender to a frothy 'milkshake' stage. Spoon over the pudding ,

just rolling down the sides like a soft waterfall. 11. The pudding is now ready

to be cut and served, revealing the 'meaty' mushroom and onion layers.

 

 

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Per Serving (excluding unknown items): 167 Calories; 1g Fat (3.4% calories from

fat); 5g Protein; 38g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 13mg

Sodium. Exchanges: 6 1/2 Vegetable.

 

NOTES : : " Very easy to make and mouthwatering to eat. It's essential that you

have BIG mushrooms or it leaves a lot of space in the pudding bowl. As tasty as

Steak and Kidney pudding. " Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 0