Make the most of the game season with this delicious autumnal breast of partridge recipe from Robert Thompson, using shitake mushrooms and artichokes. Get ahead by roasting the partridge and making the purée earlier in the day

Preheat the oven to 190°C/Gas mark 5. Season the partridge crown and then lightly colour in a little oil and butter, in a hot pan. Then, transfer to the oven and roast for 6-8 minutes. Allow to cool
Quarter 2 of the mushrooms and sauté in oil and butter until soft, season well. Slice the remaining mushrooms very thinly and again sauté very quickly in a little oil and butter before transferring onto a cloth
Carve the breasts away from the carcass and remove the skin. Lay the sliced mushrooms on top of the breasts. Trim the edges with a sharp knife and place on a cooling rack
Boil the green beans in a pan of water. Let down half of the Jerusalem artichoke purée with a little milk, season and then add a dash of vegetal powder. Bring to the boil and then quickly pour over each breast in one smooth motion
Making a Jerusalem artichoke purée
Peel and chop the Jerusalem artichoke into small pieces. Boil in salted water for approximately 15 minutes. Sieve the boiled artichoke into a small pan. Add salt and a little cream and beat over a moderate heat until the mixture is smooth. Season.
To assemble, place a small amount of purée on each plate, quarter the baby globe artichokes and dress with a little olive oil. Arrange with the green beans, sautéed shitake mushrooms and sliced truffle. Place the partridge breast on top and finish with a dash of truffle vinaigrette
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Breast of partridge

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This partridge recipe is from Robert Thompson of The Hambrough. It pairs a breast of partridge with shiitake mushrooms and artichokes

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