800g white or chestnut mushrooms
Oil, for frying and finishing
150ml cold milk
150ml double cream
100g natural yoghurt
100g fine cornmeal, plus extra to finish
25g caster sugar
2 medium eggs
300g Shropshire or other firm blue cheese
1 small bunch chives or spring onion, finely chopped
500g plain flour
2 tsp each salt and chilli powder
3 tsp baking powder
Clean and thickly slice the mushrooms, and fry in batches with a little oil
until dry and golden. Pour the milk, cream and yoghurt into a bowl, stir in the
cornmeal and sugar, and beat in the eggs. Coarsely crumble the cheese, and add
to the egg mix along with the chives. Squeeze out and discard any excess
moisture from the mushrooms, then stir them through the mix. In a small bowl,
toss the flour, salt, chilli and baking powder, add to the mix and stir to a
soft dough. Line a big tray with nonstick paper and heat the oven to 200C (180C
fan-assisted)/390F/gas mark 6. Scoop the dough into the centre of the tray, wet
your hands and shape it into a round that's flat on top. Sprinkle over some
cornmeal, then, with a blunt knife dipped in oil, cut into eight wedges. Bake
for 45 minutes, until golden, and leave to cool before slicing.