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Baked Mushroom Parcels

by GMV - Got My Vote!' (follow)
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These mushroom parcels would be sensational for a dinner party. Or serve them with a nice tomato salad and chimichurri sauce for a great vegetarian appetizer.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 3 servings

2 sheets puff pastry
300g button mushrooms
30g fresh thyme
1 egg
1 clove of garlic
20g asparagus
20g butter
Salt & pepper
50ml canola oil

Preheat oven to 200C.
Line the pastry sheet into the ramekin dish. Lightly brush with egg wash and some oil.

Slice mushrooms into equal chunk pieces.

Heat some oil in the pan and sautéed the garlic.
Add mushrooms, thyme, chopped asparagus.
Season with salt and pepper.

Cook for a further 5 minutes until the mushroom juice has evaporated.
Melt butter into the mushroom mixture.
Fill the pastry with the sautéed mushrooms.

Gather up the corners of the pastry. Arrange overlapping folds to enclose the parcel.
Spread the rest of the butter on folds.

Bake in the oven for 5 minutes or until the pastry turn golden.

Serve the mushroom parcel with a tomato side salad.
For the Heirloom Tomato Salad recipe, please see my my previous entry.

Garnish with chimichurri sauce and scatter some cheese on top for a stunning delicious meal.

The cross-section of these mushroom parcels. Overfilled with goodness of mushroom.


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