Porcini bread with mushroom pâté and stuffed king oyster mushrooms


For the porcini bread
  • 325g/13oz strong wholemeal flour, plus extra for dusting

  • 1 tsp salt

  • ½ tsp caster sugar

  • 1 tsp fast-action dried yeast

  • 1 tbsp extra virgin olive oil, plus extra for greasing

  • 175ml/6fl oz warm water

  • 15g/½oz dried porcini mushrooms, soaked in 200ml/7fl oz boiling water for 5-10 minutes, washed and rinsed well several times (reserve the soaking liquid, see below), roughly chopped

For the mushroom pâté
For the stuffed mushrooms

Preparation method

  1. Line two 10cm/4in deep round tins (7cm/3in diameter) with baking parchment.

  2. For the porcini bread, mix together the flour, salt, sugar, yeast and olive oil in a large bowl, then add the warm water and 75ml/3fl oz of the porcini soaking liquid. Mix well, until the mixture comes together to form a dough. Add the chopped porcini mushrooms to the dough and mix until well combined.

  3. Turn the dough out onto a lightly floured work surface and knead for 5-10 minutes, or until the dough is smooth and elastic. Roll the dough into a ball and place into a greased bowl. Cover with cling film and leave to rise in a warm, dry place for 30 minutes.

  4. Preheat the oven to 220C/450F/Gas 8.

  5. Knock back the dough, then divide into two and place each piece of dough into the prepared tins. Set aside to rise for 30 minutes, then dust the tops with a little wholemeal flour.

  6. Place the tins onto a baking tray and bake in the oven for 20-25 minutes, or until golden-brown and cooked through. (The bread should sound hollow when the tin is tapped on the bottom.) Remove from the oven and set aside to cool.

  7. For the mushroom pâté, melt the butter in a frying pan until foaming, then fry the shallot and garlic for one minute, or until softened. Add all of the chopped mushrooms to the pan and season with a pinch of salt. Fry for 3-4 minutes, or until the mushrooms are tender.

  8. Add the Madeira wine, to the pan and scrape up any browned bits from the bottom with a wooden spoon. Bring to the boil then reduce the heat to a simmer and cook for 1-2 minutes, or until the liquid has evaporated. Pour in 110ml/4fl oz of the porcini soaking liquid and simmer for 3-4 minutes, or until most of the liquid has evaporated, then stir in the double cream and cook for a further 1-2 minutes, or until the volume of the liquid has reduced slightly.

  9. Pour the mushroom mixture into a food processor, add the chervil and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside until completely cooled, then divide the pâté between two small ramekins and chill in the fridge, covered, until needed.

  10. Reduce the oven temperature to 200C/400F/Gas 6.

  11. For the stuffed king oyster mushrooms, place the king mushroom caps into a roasting tray, undersides facing upwards.

  12. Place the couscous into a bowl, pour over the boiling water, stir well and cover with cling film. Set aside for 3-4 minutes, or until all of the water has been absorbed. Fluff up the couscous grains with a fork, then set aside.

  13. Heat one tablespoon of olive oil in a pan over a medium heat. Add the shallot, garlic and chilli and fry for one minute, or until softened, then stir in the chopped field mushrooms and cook for 2-3 minutes, or until tender.

  14. Add the couscous to the mushrooms in the pan, then stir in the coriander, lemon zest and a squeeze of lemon juice. Season, to taste, with salt and freshly ground black pepper. Remove the pan from the heat.

  15. Drizzle the remaining olive oil over the king oyster mushrooms in the roasting tray, then fill with heaped spoonfuls of the couscous mixture. Drizzle over with more olive oil, then cook the mushrooms in the oven for 12-15 minutes, or until tender.

  16. To serve, place a ramekin of mushroom pâté onto each serving plate. Thickly slice the porcini bread and serve alongside the pâté. Arrange a few salad leaves on the plate alongside and top with the stuffed mushrooms.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 20 September

Featuring recipes by Richard Bertinet and Jonray and Peter Sanchez-Iglesias.

Added. Check out your playlist Dismiss