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Mushroom Swirls
Earthy mushroom and tasty cheese in a puff pastry swirl – simple and delicious!
Traditional white Rioja with some oak ageing works perfectly with this tasty canapé.
Recipe
- INGREDIENTS
- 1 roll of puff pastry
- Chestnut and Shitake mushrooms- one box of each
- 100g(ish) Parmesan cheese (or similar)
- 2 tsp dried thyme or mixed herbs
- 50g butter
- 1 clove garlic, minced
- Cracked black pepper
- Olive Oil
- Truffle oil – if you have it
- Heat a frying pan and melt the butter and a splash of oil – to stop the butter burning
- Chop the mushroom fairly small and add to the pan.
- Add the thyme, garlic and season, cook until the mushrooms are soft. Remove from the heat.
- Remove the pastry from the fridge in advance so it’s a little soft. Flour a surface and unroll pastry when ready.
- Grate the Parmesan.
- Whizz the mushroom – mix in a whizzer until it’s like a purée.
- Add some truffle oil to the mushroom mix and a good glug of olive oil so you have a pesto consistency.
- Spread the mushroom mix over the entire surface of the pastry and sprinkle cheese generously all over.
- Roll the pastry in from each of the long sides so it meats in the middle.
- Slice into 1cm slices and lay on a greased tray.
- Cook for around 15 minutes at 180. Keep an eye on cooking, when they look golden they’re ready!
- Enjoy with a glass of ‘Akemi’ Rioja Blanco!
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