Crafts and Life

Ingredients

30ml vegetable oil
1 medium onion, chopped
3 tbs plain flour
300 ml vegetable stock
675 g cooked beetroot, peeled and chopped
75 ml single cream
30 ml creamed horseradish
5 ml hot mustard
15 ml wine vinegar
1 tsp caraway seeds
25g unsalted butter
1 shallot, chopped
225 g mushrooms
45 ml chopped fresh parsley
900 g floury potatoes, peeled
150 ml milk
salt and freshly ground black pepper
15 ml chopped dill

Method

1.   Preheat the oven to 190c/gas 5/375F.  Lightly oil a 23 cm/9 inch round baking dish.  Heat the oil in a large saucepan, add the onion and fry until soft without colouring.  Stir in the flour, remove from the heat and gradually add the stock, stirring until well blended.

2.   Return to the heat, stir and simmer to thicken, then add the beetroot, cream, creamed horseradish, mustard, vinegar and caraway seeds.

3.   Bring the potatoes to the boil in salted water and cook for 20 minutes.  Drain well and mash with the milk.  Add the dill if using and season to taste with salt and pepper.

4.   Spoon the potatoes into the prepared dish and make a well in the centre.  Spoon the beetroot mixture into the well and set aside.

5.   Melt the butter in a large non-stick frying pan and fry the shallot until soft, without browning.  Add the mushrooms and cook over a moderate heat until their juices begin to run.  Increase the heat and boil off the moisture.  When quite dry, season and stir in the chopped parsley.  Spread the mushrooms over the beetroot mixture, cover and bake for 30 minutes.

Cook's Tip – If planning ahead, this entire dish can be made in advance and heated through when needed.  Allow 50 minutes baking time from room temperature.

Serves 4 – taken from The Ultimate Mushroom Book by Peter Jordan and Steven Wheeler