Ingredients
- 2 onions
- 1 large leek, finely diced
- 2 carrots, finely diced
- 3 garlic cloves, grated
- 30g butter, finely chopped
- Salt and black pepper
- 30g dried porcini, soaked in 500ml boiling water
- 3 slices brown bread, finely chopped or blitzed to a coarse crumb
- 75ml porcini soaking liquid (from above)
- 200g Merchant Gourmet Whole Chestnuts, finely chopped or blitzed to a coarse crumb
- 400g cooked Merchant Gourmet Jumbo Chickpeas, blitzed to a coarse crumb
- 2 big sprigs rosemary
- 100g cheddar, coarsely grated
- ½ tub mascarpone (about 125g)
- 1 tbsp white or red miso
- 8 sage leaves
- Salt and black pepper
- 50g butter
- 30g plain flour
- 1 garlic clove
- 4 sage leaves, grated
- A splash of red wine vinegar
-
Remaining porcini soaking liquid
Porcini Gravy
Instructions
- Preheat oven to 190C/170C fan, line a tin with greaseproof paper.
- Cover the porcini mushrooms in 500ml boiling water. Leave to soak. Strain, keeping all liquid. Finely chop softened porcini.
- Blitz bread to crumbs, soak in 75ml of porcini liquid, squeeze excess liquid, discard squeezed out liquid, put mushrooms to one side.
- Cook onions and leek in butter and a big pinch of salt for 10 mins, until very soft & beginning to colour, add carrot & garlic & cook for 5 mins, until liquid cooks away.
- Add rosemary and chopped porcini, stir in soaked bread, chestnuts, miso, chickpeas and lots of black pepper. Mix well, remove from heat. Add ¾ cheddar and mascarpone and mix well.
- Spoon the mixture into the lined tin, press down gently. Scatter over remaining cheddar, add sage leaves.
- Bake for about 45 mins, until golden and set at edges.
- Meanwhile, melt butter in small pan. Add garlic & sage and cook for 1 min.
- Stir in flour, cook for 1 min, whisk in remaining porcini liquid, cook until thickened. Season well, adding a few drops of vinegar to taste.
- Serve nut roast, with roast potatoes, favourite veg and porcini gravy.
