French classics made vegan

Mushrooms are hard to resist at this time of year, full of rich flavours for food that comforts

Supper club host Xanthe Ross shares her innovative vegetarian dishes – gorgeous, flavourful, deeply comforting and perfect for sharing

■ Serves 4 ■ Prep 30 mins ■ Cook 50 mins 4 large field mushrooms4 tbsp olive oil1 garlic clove, chopped400g spinach leavesflour, for dusting1 tbsp thyme leaves500g block all-butter puff pastry140g sti

Ingredients (Serves 2) ◆ 150g flat mushrooms ◆ 50g each oyster and shiitake mushrooms ◆ 20g garlic butter ◆ 1tbsp olive oil ◆ Garlic salt and freshly ground black pepper ◆ 75g reduced fat soft cheese

Ingredients (Serves 4) ◆ 4 large Portobello mushrooms, stalksremoved ◆ 2tbsp olive oil ◆ 1 small red onion or 3 spring onions,chopped ◆ 1 small courgette, chopped ◆ 2 tomatoes, chopped ◆ 1tbsp chopped

Explore the culinary possibilities of this flavourful year-round vegetable, with help from these mouthwateringly delicious recipes…