800 g White or chestnut mushrooms
Oil; for frying and
-finishing
150 ml Milk; cold
150 ml Double cream
100 g Natural yoghurt
100 g Fine corn meal; plus extra
-to finish
25 g Caster sugar
2 md Eggs
300 g Shropshire or other firm
-blue cheese
1 bn Chives or spring onion;
-finely chopped
500 g Plain flour
2 ts Salt
2 ts Chilli powder
3 ts Baking powder
Clean and thickly slice the mushrooms, and fry in batches with a
little oil until dry and golden. Pour the milk, cream and yoghurt
into a bowl, stir in the cornmeal and sugar, and beat in the eggs.
Coarsely crumble the cheese, and add to the egg mix along with the
chives. Squeeze out and discard any excess moisture from the
mushrooms, then stir them through the mix. In a small bowl, toss the
flour, salt, chilli, and baking powder, add to the mix and stir to a
soft dough. Line a big tray with nonstick paper and heat the oven to
200 C (180 C fan-assisted)/390 F/gas mark 6. Scoop the dough into
the centre of the tray, wet your hands and shape it into a round
that's flat on top. Sprinkle over some corn meal, then, with a blunt
knife dipped in oil, cut into eight wedges. Bake for 45 minutes,
until golden, and leave to cool before slicing.
