Name: Mushrooms Stuffed with Leek and Watercress Purée
Yield: Serves 8
Ingredients: salt and black pepper; 8 oz (225 g) unsalted butter; 8 very large flat mushrooms, with the stalks cut off; 1 bunch of watercress, plus a few extra sprigs, to garnish; 1 small lettuce, with the leaves separated; 1 lb (450 g) trimmed leeks, cut crossways in rings; half a whole nutmeg, grated

Preparation info

Serves
8

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

You must find the largest flat mushrooms for this, or find your own field mushrooms if you are lucky. Of the cultivated mushrooms, the giants have much more of a real mushroom flavour and make this an exciting and pretty dish.

Ingredients

8 very large flat mushrooms, with the stalks cut off
8 oz (225 g) unsalted butter

Method

Put a large pan of salted water on to boil. When the water is boiling briskly, put in the mushrooms, cover the pan, bring to the boil again and immediately remove from the heat. Drain the mushrooms and then place them, black side downwards, on a triple layer of kitchen paper towelling to cool and dry off. Gently melt 4

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Ingredients

Method

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