| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4 | As a start | ||
INGREDIENTS
| 3 | tb | Olive oil |
| 1 | lg | Garlic clove; finely chopped |
| 2 | Shallots; finely chopped | |
| 1 1/4 | lb | Wild mushrooms |
| 7 | oz | Skinned; seeded and chopped tomatoes |
| 2 | tb | Chopped celeriac leaves |
| A little paprika | ||
| Seasoning | ||
| Baked puff pastry fleurons to garnish |
INSTRUCTIONS
Vera Bloor (Competition entry - Police Sergent!) 1. Heat oil in a pan, add garlic and shallots and cook for 2 mins. Add mushrooms and saute over a high heat until they start to soften. 2. Add tomatoes, celeriac leaves, paprika and seasoning. Warm through, serve with puff pastry fleurons. (Sheet of frozen puff pastry, cut into little flower shapes and bake for recommended time) Posted to FOODWINE Digest by Jane O'Brien <jayohbee@IOL.IE> on Nov 30, 1997
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