- 12g dried porcini mushrooms
- 200ml boiling water
- Sea salt
- Freshly ground pepper
- 200g chestnut mushrooms
- 2 shallots
- 45g butter
- A handful of rosemary, leaves only
- 2 garlic cloves
- 1 sprout top
- 400g pumpkin gnocchetti
- 100g petit chèvre goat's cheese
1. Rinse the porcini mushrooms under cold water then pop them into a heatproof bowl and cover with boiling water. Soak for 5 mins, then drain and rinse again. Tip the porcini back into the bowl and pour in 200ml boiling water. Set aside to soak for 10-15 mins.
2. Meanwhile, fill a pan with water. Add a generous pinch of salt and bring to the boil. Slice the chestnut mushrooms. Peel the shallots and finely slice them. Scoop the porcini mushrooms out of the jug but keep the soaking liquid.
3. Warm a large frying pan to a medium-high heat. Add half of the butter. Add the sliced chestnut mushrooms, porcini mushrooms and sliced shallots with a little salt and pepper and fry for 5-6 mins, stirring occasionally, till golden brown.
4. While the veg fry, pick the rosemary leaves off their sprigs and finely chop them. Peel the garlic cloves and thinly slice them. Stir the garlic and rosemary into the veg. Cook for a further 2 mins.
5. Trim any stalks away from the sprout top and roughly chop the leaves.
6. Pour the reserved porcini water into the pan. Stir in the sprout top leaves. Cook for 4-5 mins, till the leaves are tender.
7. Meanwhile, the water in the pan should be boiling. Add the gnocchetti to the water. Simmer till the gnocchetti rise to the surface, about 3 mins. When they are cooked, drain the gnocchetti and tip them into the mushroom pan. Add the remaining butter and stir.
8. Spoon the gnocchetti and veg onto warm plates. Top with the goat’s cheese and serve.