Mushroom Meals

Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.

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Layers of roasted peppers, mushrooms, courgettes and spinach between sheets of Italian pasta with a light crème fraiche and mascarpone sauce.

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Layers of higher-welfare British chicken in a rich tomato sauce, and mushrooms and spinach, with béchamel topped with mature Cheddar and basil.

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Slow-roasted wild mushrooms, aubergines and lentils in a rich tomato sauce layered between Italian pasta with a vegan-friendly bechamel sauce, topped with pine nuts.

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Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.

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Marinated higher-welfare British chicken breast in a creamy porcini and garlic sauce with bacon and roasted mushrooms.

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Tender higher-welfare strips of pork in a mustard, sherry and crème fraiche sauce with chestnut mushrooms and pickled red onions.

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Higher-welfare British chicken cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.

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Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.

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Chicken & Portobello Mushroom cooked with white wine, thyme and cream.

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Pieces of top rump beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.

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Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.

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Layers of roasted peppers, mushrooms, courgettes and spinach between Italian pasta sheets with a light, crème fraiche and mascarpone sauce.

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Tender top rump beef, with Portobello mushrooms and shallots, cooked slowly with Merlot wine and wrapped in all-butter, shortcrust pastry.

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A smooth, handmade wild mushroom paté finished with truffle oil.

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