| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Food networ, Food1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Rolled puff pastry squares 6×6 inches |
| 110 |
g |
Dried porcini |
| 225 |
g |
Flat mushrooms |
| 110 |
g |
Butter |
|
|
Salt and pepper |
| 1 |
bn |
Parsley |
| 1 |
|
Clove garlic |
| 1 |
|
Lemon; rind of |
|
|
Beaten egg for glazing |
| 2 |
tb |
Grated parmesan |
INSTRUCTIONS
Pre heat the oven to 200C. Slice fresh mushrooms thinly. Heat the butter
and add the sliced mushrooms together with the dried. Season and cook until
all moisture has been boiled away. This may take quite a while but the more
you reduce it the better and stronger the flavour.
when reduced, add the garlic, parmesan and lemon rind. Glaze the pastry
squares with the egg and spread the mushroom mixture evenly between the
squares. Sprinkle the parmesan and bake in the oven for about 15 minutes or
until crisp underneath and around the sides.
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