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Member recipe

Mushroom & Goats Cheese Parcel

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Servings

Serves 1 - 6 Parcels

Brunch

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Ingredients

  • For the mushroom parcel
  • 1 tbsp olive oil
  • 1 onion, peeled, sliced
  • 1 garlic clove, peeled, crushed
  • 100g/ 3½oz butter
  • 500g/1lb 2oz chestnut mushrooms, sliced
  • 500g/1lb 2oz assorted wild mushrooms, sliced
  • handful spinach
  • salt and freshly ground black pepper
  • 350g/12oz blue goats' cheese
  • 6 pieces puff pastry, 15cm/6in square, 3mm½in thick
  • 1 free-range egg, beaten
  • 1 tbsp poppy seeds
  • vegetable oil
  • For the brandy and peppercorn sauce
  • 150ml/5½fl oz brandy
  • 300ml/10½fl oz double cream
  • 1 tbsp green peppercorns in brine, drained

Method

    1. For the mushroom parcel, heat the oil in a frying pan over a medium heat and fry the onion and garlic for 10-15 minutes, or until softened and caramelised. Remove from the pan and set aside.
    2. Heat the butter in the same pan used to cook the onions until foaming. Fry the chestnut and wild mushrooms for 8-10 minutes, or until cooked through. Drain the mushrooms well and set aside to cool.
    3. Mix the cooked onions, mushrooms and spinach together in a bowl until the spinach has wilted. Season, to taste, with salt and freshly ground black pepper.
    4. Place a piece of cheese into the middle of each piece of puff pastry, top with a spoonful of the mushroom mixture and roll up into parcels. Place the parcels onto a greased baking tray, brush with the beaten egg and sprinkle over the poppy seeds. Bake in the oven for 20-25 minutes, or until golden-brown.
    5. Meanwhile, for the brandy and peppercorn sauce, simmer the brandy in a saucepan over a medium heat until one tablespoon of liquid remains. Stir in the double cream and peppercorns and cook for a further 4-5 minutes, or until the mixture has thickened slightly. To serve, place a parcel onto each of six serving plate and spoon over some of the sauce.

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