Roast Field Mushroom With Lamb Fillet Saut And Lemon Pepp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jude2 | 1 | Servings | |
INGREDIENTS
| 4 | Field mushrooms | |
| 100 | g | Button mushrooms |
| 50 | g | Shitaki mushrooms |
| 50 | g | Butter |
| 140 | g | Lamb fillets |
| 1 | T | Stir-fry seasoning |
| 1/2 | t | Paprika |
| 1/2 | Onion | |
| 2 | T | Chopped basil |
| 4 | T | Olive oil |
| Cracked pepper | ||
| 12 | Filo sheets | |
| Lemon pepper |
INSTRUCTIONS
Season the mushrooms with cracked pepper and drizzle with oil. Pre-roast the large field mushrooms at 180 C for 15 minutes. Slice the lamb fillets into 1cm slices, marinate in the stir-fry seasoning, paprika and olive oil. Heat a heavy bottom pan and cook the remaining mushrooms in oil and butter until golden brown. Remove from the pan. Wipe pan out and saut onions with oil and butter until soft, remove and keep to one side. Reheat the saut pan and add the lamb fillets. Cook until rare. Place the saut mushrooms, onions and lamb fillets and toss together, check the seasoning. To assemble the mushroom tarts, butter the filo sheets and sprinkle lemon pepper between each sheet. Place a field mushroom in the centre of three layers of filo and spoon the lamb fillet mixture evenly in the centre of each field mushroom. Wrap the filo around the mushrooms and shape into a beggar's bag. Cook at 150 C for 15 minutes or until the filo is golden brown. Makes 4 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1166
Calories From Fat: 1009
Total Fat: 114g
Cholesterol: 201.3mg
Sodium: 96.4mg
Potassium: 730.1mg
Carbohydrates: 10.7g
Fiber: 4.8g
Sugar: 2.9g
Protein: 29.3g