Chestnut, wild mushroom & pumpkin roulade

 Simple table decorations from Saturday’s course

In honour of Halloween (well, this recipe does contain pumpkin) and the Autumn season in general (it’s packed with other seasonal goodies) here is a recipe I demonstrated on Saturday’s Wild Taste of Autumn course at Humble by Nature with brilliant Liz Knight of Forage Fine Foods.

If you’re not counting calories, do what we did on Saturday and drizzle the slices with some double cream & Parmesan before heating through at the end of the recipe.

CHESTNUT, WILD MUSHROOM & PUMPKIN ROULADE

Serves 4

  • 30g butter
  • 
1 leek, finely chopped
  • 

4 eggs, separated
  • 1 tsp fresh thyme leaves
  • 30g Parmesan
  • 150g Greek yoghurt
  • 1 ½ tbsp cornflour
  • 1 tbsp milk

Filling

  • 1 small pumpkin
  • freshly grated nutmeg
  • 30g butter
  • 1 banana shallot (long, thin shallot) finely chopped
  • 150g chestnuts, cooked, peeled and chopped
  • 200g mixed wild mushrooms, finely chopped
  • 2 cloves of garlic, crushed
  • 1 tbsp chopped fresh thyme
  • 
1 tbsp chopped flat-leaf parsley

Optional extra – some double cream & extra Parmesan (see below)

METHOD

  • - Preheat oven to 180°C / Gas mark 4
  • - Cut the pumpkin into 8 pieces and deseed
  • - Place the pumpkin pieces into a roasting pan, season with salt and pepper and bake for 45 minutes or until soft
  • - Peel off the skin, place the cooked pumpkin in a food processor and blitz until smooth then add some freshly grated nutmeg and season to taste
  • - Grease and line a Swiss roll tin with baking parchment
  • - Heat the butter in a medium to large saucepan over a medium heat then add the leek and cook gently for five minutes until soft
  • - Mix the milk and cornflour together in a small bowl
  • - Add the Greek yoghurt to the leeks followed by the cornflour paste
  • - Keep cooking, stirring continuously, until the mixture thickens
  • - Remove from the heat then beat in the egg yolks, one at a time, then add some thyme leaves and season well
  • - In a separate, grease-free bowl, beat the egg whites until stiff
  • - Stir a quarter of the egg whites into the leek and yoghurt mixture then gently fold in the remaining egg whites
  • - Pour the mixture into the prepared pan and sprinkle evenly with freshly grated Parmesan
  • - Bake in the oven for 10-15 minutes or until golden and puffed
  • - Meanwhile, to make the stuffing, melt the butter in a frying pan over a medium heat then add the shallot and cook for five minutes until soft
  • - Add the mushrooms, garlic, chestnuts, thyme & parsley and cook for a further 3-4 minutes
  • - When the roulade is cooked, turn it out onto a flexible chopping board or a clean tea towel and peel off the baking parchment
  • - Allow to cool for a minute then spread the pumpkin puree over the roulade followed by the mushroom mixture
  • - Carefully roll up the roulade from the long side, wrap tightly with cling film and leave in the fridge for a couple of hours to cool
  • - Preheat the oven to 180C / Gas mark 4
  • - Cut the roulade into 8 slices, place the slices on a baking tray and transfer to the oven for 5-10 minutes until heated through

Optional extra

Drizzle some double cream over the slices of roulade and sprinkle with extra Parmesan before putting in the oven to heat up.

We served this recipe with potato & celeriac gratin dauphinois, broccoli & leeks. 

 

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