Truffle-scented stuffed mushrooms with stilton and chestnut feuillete

Method

1. Preheat the oven to 200°C/gas 6.

2. Cut the stems off 4 even-sized field mushrooms. Brush the caps generously with 1 tablespoon of olive oil and lay gill-side up on a baking sheet. Drizzle the gills of each mushroom with 1 teaspoon of truffle oil, and season with salt and freshly ground pepper.

3. Heat the remaining olive oil in a frying pan. Add the garlic and fry gently for 2 minutes, until fragrant.

4. Add the chopped field and shiitake mushrooms. Season with salt and freshly ground pepper. Fry over a medium heat, stirring often, until the mushrooms collapse.

5. Pour in the Madeira and add the thyme and nutmeg. Increase the heat and cook briskly until the juices have mostly evaporated.

6. Allow to cool briefly, then puree the fried mushroom mixture in a food processor with the grated Parmesan, parsley and remaining truffle oil.

7. Spoon the mixture into the mushroom caps. Bake for 20-30 minutes until lightly golden. Remove and keep warm.

8. Meanwhile, make the Stilton and chestnut feuillette. Cut the puff pastry into 8 even-sized squares. Using a rolling pin, slightly flatten 4 of the puff pastry squares.

9. Divide the Stilton and chestnuts evenly over the 4 unflattened pastry squares, leaving a border. Sprinkle over a few strands of orange zest.

10. Place a flattened pastry square over each of the Stilton-topped squares and press the edges together to seal. Trim the edges slightly with a knife.

11. Sprinkle the semolina over a baking sheet. Place the puff pastry parcels on the baking sheet. Chill for 10 minutes. Meanwhile, beat the egg yolk and milk together.

12. Remove the tray from the fridge. Make 5-6 diagonal slits in the top of each parcel. Brush with the egg mixture.

13. Once the stuffed mushrooms have cooked, increase the oven temperature to 220°C/gas 7.

14. Bake the pastry parcels for 10-15 minutes until golden.

15. Serve the stuffed mushrooms and the Stilton and chestnut feuillete straight away.

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Ingredients

4 even-sized flat field or Portobello mushrooms, for stuffing
3 tbsp Olive oil
30ml Truffle oil
salt and fresh ground black pepper
5 garlic cloves, sliced
150g field or Portobello mushrooms, chopped
250g fresh shiitake mushrooms, stems removed, chopped
120ml Madeira, sherry or vermouth
2 tsp thyme leaves
a good grinding of Nutmeg
55g Parmesan, grated
a generous handful of flat-leaf parsley

For the Stilton and chestnut feuillette

375g Puff pastry, rolled to 5mm thickness, chilled
75g very mature Stilton, crumbled
75g peeled, cooked chestnuts, coarsely chopped
strands of orange zest from 1 small orange
2 tbsp Semolina
1 egg yolk
1 tbsp Milk

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