Mini Mushroom Loaves with Courgette Chips Recipe | Abel & Cole
Mini Mushroom Loaves with Courgette Chips
Clock Image
Prep: 20 mins
Cook: 40-45 mins
Loaves made from mushrooms, chips made from courgettes. Welcome to the topsy turvey world of Abel & Cole vegification. Here's a bit of luck: it's also a world of incredible flavours.
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383 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A punnet of chestnut mushrooms
  • 2 shallots
  • 1 garlic clove
  • A tin of chickpeas
  • 1 tsp cumin seeds
  • A handful of chervil
  • 1 tbsp cornflour
  • 3 courgettes
  • A punnet of cherry vine tomatoes
From your kitchen
  • 2 tbsp cold water
  • Sea salt
  • Freshly ground pepper
  • 4 tsp olive oil
You'll need
  • Pan with a lid
  • Food processor
  • Sieve
  • Muffin tin
  • Baking paper
  • Baking tray
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Roughly chop the mushrooms. Pop them in a pan with 2 tbsp cold water. Season. Cook over a low heat for 5-8 mins till they're juicy. Stir every so often.

  • 2.

    While the mushrooms gently cook, peel and finely chop the shallots. Peel and grate the garlic. Tip the mushrooms, shallots and garlic into a food processor. Drain the chickpeas and rinse them.

  • 3.

    Add the chickpeas to the processor with 1 tsp cumin seeds, half the chervil, the cornflour and 2 tsp olive oil. Season. Blitz to a chunky paste.

  • 4.

    Line six holes in a muffin tin with baking paper. Spoon the mushroom mixture into the muffin tins. Bake for 30-35 mins till they have a dark crust and are hot all the way through.

  • 5.

    While the mushroom loaves cook, Line a baking tray with baking paper. Trim the courgettes. Slice them into chips about as big as your little finger.

  • 6.

    Spread the courgette chips out on the tray. Drizzle them with 2 tsp olive oil and season with salt and pepper. Bake for 20-25 mins on the shelf below the mushroom loaves till they're golden brown.

  • 7.

    Add the cherry tomatoes to the chip tray for the final 5 mins so they blister a little. Serve the mini mushroom loaves with the chips and roast tomatoes. Scatter the rest of the chervil over the top.

  • Tip

    Cool cumin
    Crush and stir any leftover cumin seeds through yogurt for a cooling dip. Serve with potato wedges or vegetable crudités.