Mushrooms are cool. Not always easy to work with, they are delicate and fragile. But once you gently prepare them for their tasty finale your efforts will be rewarded. They fit in well with the autumn because of their brown and earthy shades but for me mushrooms can hang out in the kitchen any time. Savoury pies and cakes and muffins and everything else are sort of my thing and I altered this recipe with what I had available.INGREDIENTS
300 g mixed mushrooms
6 sheets puff pastry
25 g soft butter
25 g cheese
flat leaf parsley
2 garlic cloves
5 to 6 walnuts
coarse sea salt
1. Preheat the oven to oven 200 c
2. Gently tear the mushrooms in evenly pieces. Take out the pastry to defrost but dont let it go soft and warm.
3. Melt butter in a hot pan, cook the mushrooms on high temp for 5 minutes so all the liquid evaporates. in the last minute add walnuts, and if you wish prunes, to the mixture.
4. In the meantime, cut the sheets in circles and carve them to create a ridge, about 1 cm from the edge. use a spoon and make sure you dont cut through the pastry.
5. Take the pan of the heat and mix in the cheese, garlic and parsley. Season with sea salt and ground black pepper.
6. Place a spoonful of the mushroom mix in the centre, inside the ridge. Stroke the corner with egg yolk and place in the oven for 35 to 40 minutes. Make sure you have one for each guest as I am telling you…they will love you.