Name: Wild Mushrooms in Filo Pastry
Ingredients: Selection of wild and conventional; Shitake mushrooms; ; mushrooms including: Oyster mushrooms, and closed cup; Garlic clove - finely chopped; 2 Leeks - finely chopped; 50 g Onion peeled and chopped; Seasoning - freshly milled salt and black; ; pepper; 1/2 Lemon; juice of; 400 g Tomatoes skinned; seeded and finely; ; chopped; 225 g Filo pastry; 1 tb Red wine; 100 g Butter; 1 tb Snipped chives; 1 Handful chopped fresh chives; 6 Egg yolks; Black pepper; 200 g Melted butter

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		Surprise, Chefs	1	servings

INGREDIENTS

		Selection of wild and conventional; Shitake mushrooms
		; mushrooms including: Oyster mushrooms, and closed cup
		Garlic clove – finely chopped
2		Leeks – finely chopped
50	g	Onion peeled and chopped
		Seasoning – freshly milled salt and black
		; pepper
1/2		Lemon; juice of
400	g	Tomatoes skinned; seeded and finely
		; chopped
225	g	Filo pastry
1	tb	Red wine
100	g	Butter
1	tb	Snipped chives
1		Handful chopped fresh chives
6		Egg yolks
		Black pepper
200	g	Melted butter

INSTRUCTIONS

Pre-heat the oven to 200C/400F/gas6.
Melt 50g of butter, add the onion, garlic, mushrooms, leeks, chives and red
wine and season with salt and freshly ground black pepper.
Cook for 2 minutes. Add 1/2 chopped tomatoes and stir in well. Add lemon
juice. Strain off excess liquid and retain the mushroom for later use. Cut
the filo pastry into 10cm squares.
Melt 50g of butter, brush the squares lightly with butter and place them in
threes on top of each other. Place spoonfuls of the mushroom mixture on to
the centre of each top piece of filo.
Bring all four edges to the top to form a little parcel and squeeze to
secure. You could tie a little strip of leek around if you wish.
Bake in the oven for a few minutes, just long enough to allow the pastry to
cook.
Carefully whisk 6 egg yolks in a bowl of hot water (bain-marie double
saucepan of boiling water). As eggs thicken, gradually ladle in melted
butter, a little at a time, stirring continuously. Add the chopped chives
and season with black pepper. Leave to cool.
Pour the sauce on to warmed serving plates, transfer the parcels to the
plates and serve immediately. Decorate dish with remaining chopped tomatoes
and fresh herbs.
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