Recipes

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

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

Paul Flynn's face
Paul Flynn
Sat Sep 4 2021 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 45 mins
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

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.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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