Field mushrooms, black and white pudding, Coolea cheese and kale pesto

Field mushrooms, black and white pudding, Coolea cheese and kale pesto

Field mushrooms, black and white pudding, Coolea cheese and kale pesto

Sat, Sep 4, 2021, 05:55

   
  • Serves: 4
  • Cooking Time: 45 mins
  • Course: Main Course
  • Cuisine: Irish

Ingredients

  • FOR THE PESTO:
  • 2tbs flaked almonds, toasted
  • 80g grated Coolea or Parmesan cheese
  • 1 garlic clove, peeled and sliced
  • 1tbs honey
  • 2tbs red wine vinegar
  • 100ml sunflower oil plus a little more for the baking tray
  • 50ml rapeseed oil
  • 100g cavolo nero, trimmed washed and shredded
  • Salt and pepper
  •  
  • 4 large field (flatcap) mushrooms, trimmed
  • A little melted butter
  • A few leaves of thyme
  • 280g white pudding, sliced
  • 280g black pudding, sliced

Method

1 Put all the ingredients for the pesto in a food processor and pulse until it’s almost smooth. Don’t overwork it as it will lose its colour.

2 Brush a baking tray with a little sunflower oil and put the mushrooms on top, the underside facing upwards.

3 Drizzle with the melted butter, then add the thyme and season.

4 Arrange the puddings around the mushrooms, then bake in a 180-degree oven for 15 minutes.

5 Serve with the kale pesto and some crusty bread.