Recipe Wild Mushroom Pudding

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classic33

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mushroompuds03.jpg

Ingredients

For the Suet Crust Pastry:
225g self-raising flour
1 tbsp chopped parsley
4oz vegetable suet
pinch of salt
120ml water

For the Filling:
2 tbsp olive oil
4 shallots, chopped
2 bay leaves
2 cloves garlic, chopped
2-3 sprigs fresh thyme
10oz of assorted wild mushrooms (if using dried, halve quantity and soak in warm water for 1 hour)
120ml vegetarian red wine
freshly ground black pepper

Method
  1. First prepare the filling. Heat the oil and add the shallots, cook for a few minutes then add the bay leaves and continue cooking over a low heat for 5 minutes. Add the garlic, thyme and mushrooms, cook gently and stir in the wine.

  2. Bring to the boil, then simmer gently for 15 minutes. Season.

  3. Now make the pastry: Mix the flour, parsley, suet and salt. Add the water and mix with a fork to make a dough. Knead and roll out to a circle to line a greased 2 pint/1.2 litre pudding basin.

  4. Cut off a quarter of the pastry and reserve for the lid. Line the dish with the remaining pastry. Dampen the edges with water.

  5. Fill with the prepared mushroom mixture, and roll out the remaining pastry to form a lid. Press the edges together to seal. Cover with greased foil and tie with string.

  6. Steam for about 1½ hours. Serve with potatoes, crisp mange-tout and carrots.

http://recipes.vegsoc.org/recipe.aspx?cId=193
 
morning glory said:
Sounds good. Could use Guinness in place of wine, perhaps.
Click to expand...
That's a seperate pudding, this remains vegan. Newer Guinness© is getting hard to get hold of. Current UK imports are mainly from outside St James' Gate.
 
Last edited:
classic33 said:
View attachment 6952
Ingredients

For the Suet Crust Pastry:
225g self-raising flour
1 tbsp chopped parsley
4oz vegetable suet
pinch of salt
120ml water

For the Filling:
2 tbsp olive oil
4 shallots, chopped
2 bay leaves
2 cloves garlic, chopped
2-3 sprigs fresh thyme
10oz of assorted wild mushrooms (if using dried, halve quantity and soak in warm water for 1 hour)
120ml vegetarian red wine
freshly ground black pepper

Method
  1. First prepare the filling. Heat the oil and add the shallots, cook for a few minutes then add the bay leaves and continue cooking over a low heat for 5 minutes. Add the garlic, thyme and mushrooms, cook gently and stir in the wine.

  2. Bring to the boil, then simmer gently for 15 minutes. Season.

  3. Now make the pastry: Mix the flour, parsley, suet and salt. Add the water and mix with a fork to make a dough. Knead and roll out to a circle to line a greased 2 pint/1.2 litre pudding basin.

  4. Cut off a quarter of the pastry and reserve for the lid. Line the dish with the remaining pastry. Dampen the edges with water.

  5. Fill with the prepared mushroom mixture, and roll out the remaining pastry to form a lid. Press the edges together to seal. Cover with greased foil and tie with string.

  6. Steam for about 1½ hours. Serve with potatoes, crisp mange-tout and carrots.

http://recipes.vegsoc.org/recipe.aspx?cId=193
Click to expand...

I like this recipe. But....what is the vegetarian red wine?
 
MypinchofItaly said:
I like this recipe. But....what is the vegetarian red wine?
Click to expand...
Any of your choice.
http://www.barnivore.com/wine gives an idea of vegan wines

For a better explanation
"Wine is sometimes finished with animal products. Specifically, finings used to remove organic impurities and improve clarity and flavour include several animal products, including casein, albumen, gelatin and isinglass.
Wineries might use animal-derived products as finings. To remove proteins, yeast, and other organic particles which are in suspension during the making of the wine, a fining agent is added to the top of the vat. As it sinks down, the particles adhere to the agent, and are carried out of suspension. None of the fining agent remains in the finished product sold in the bottle, and not all wines are fined.

Examples of animal products used as finings are gelatin, isinglass, chitosan, casein and egg albumen. Bull's blood is also used in some Mediterranean countries but (as a legacy of BSE) is not allowed in the U.S. or the European Union. Kosher wines use isinglass derived from fish bladders, though not from the sturgeon, since the kosher status of this fish is in debate.

Of these, casein and albumen (deriving from milk protein and egg white respectively) may be considered acceptable for lacto and ovo vegetarians respectively, but not for vegans.

As an alternative to animal products, bentonite, a clay mineral, can be used to clarify the wine. Some vintners also let the wine's sediments settle naturally, a time-consuming process. In Australia, winemakers are required to list the use of potential allergens such as casein and albumin on the label but are not obliged to list the use of other non-vegan fining agents such as gelatin or isinglass. Some wine makers will boast on the wine label that their wine is unfiltered, because some wine connoisseurs prefer wine to be unfiltered.

For grape wines, the juice may often be contaminated with a variety of entrained, liquefied insects, arachnids and other animals. Generally, as vegans seek to minimize exploitation wherever feasible, as long as no animal-derived fining agents are used, it would be considered suitable, although interpretations may vary."

https://en.wikipedia.org/wiki/Vegetarianism_and_wine
 
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