Vension And Veal Stuffed Portobellos With Savoy Cabbage - cooking recipe

Ingredients

4 giant mushrooms
1-2 tsp lemon juice
200 g veal
80 g double cream + 3-4 tbsp
1 tsp mild chilli flakes
1 pinch nutmeg
1 None lemon, zested
2 stalks parsley, chopped
1 tbsp trumpet mushrooms, chopped
250 g venison, cut into 4 equal pieces
1 medium savoy cabbage, core removed and cut into pieces
50 ml chicken stock
1 tbsp horseradish
1 tsp cinnamon

Preparation

Preheat the oven to 250\u00b0F. Sprinkle the portobello mushrooms with lemon juice and set aside. Puree the veal with 3-4 tbsp cream until smooth then mix in the chili flakes, nutmeg, lemon zest, parsley, trumpet mushrooms and season. Place a little veal mousse into each mushroom cap. Add a slice of venison then cover with more veal mousse. Bake for about 35 mins. The venison should still be pink.
Meanwhile, blanch the cabbage in boiling salted water for 2 mins, drain then rinse under cold water. Heat the stock in a saucepan then stir in the remaining cream and horseradish. Add the cabbage to warm through. Season and add cinnamon.
Remove the mushrooms from the oven, cut in 1/2 and serve on a bed of cabbage.