Mushroom filo parcelsby Jo makes 6 rolls
600g mushrooms, roughly chopped
1 large onion, finely diced
2 garlic cloves, minced
1 tsp mustard
1 tbsp brandy
1 tsp fresh thyme leaves
1 tsp chopped fresh rosemary
Salt and black pepper
½ cup pine nuts
1 tbsp Tofutti cream ‘cheese’
Handful fresh chopped parsley
9 sheets filo pastry
Heat oven to 180°C.
Firstly you need to toast the pine nuts. Place in a dry frying pan over a medium heat and cook until golden brown. You will need to continually stir or shake the nuts and watch that they don’t burn. Once they are golden brown transfer them to a bowl to cool.
Heat about a tablespoon of olive oil in a large frying pan. Add onion and garlic and fry until they are starting to brown.
Add the mushrooms and season well with salt and pepper. Cook for a few minutes until the mushrooms have reduced and are cooked through.
Turn the heat to high and add the brandy, mustard, rosemary and thyme. Continue frying until the brandy has reduced. Turn down the heat and stir through the ‘cheese’.
Once the ‘cheese’ has melted, stir through the parsley and pine nuts and set aside to cool.
Layer 3 sheets of filo pasty, spraying each layer with oil, or brushing with melted margarine. Cut the sheets in half so you have two square sheets of pastry, 3 layers thick.
Divide the mushroom mixture into 6. Place one sixth of the mixture along the top of one square of pastry, leaving about an inch of pastry at the top and two on each side. Fold the edges in and then starting with the inch of pastry at the top roll the mixture over so it looks like a large spring roll.
Place on a baking tray and spray/brush with a little more oil.
Continue as above until you have 6 rolls.
Bake for about 20-30 minutes, until the parcels are golden brown. Serve with salad and steamed baby potatoes.
Serve with a green salad and steamed new potatoes.
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