| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Jude2 |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Field mushrooms |
| 100 |
g |
Button mushrooms |
| 50 |
g |
Shitaki mushrooms |
| 50 |
g |
Butter |
| 140 |
g |
Lamb fillets |
| 1 |
tb |
Stir-fry seasoning |
| 1/2 |
ts |
Paprika |
| 1/2 |
|
Onion |
| 2 |
tb |
Chopped basil |
| 4 |
tb |
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
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