Crispy Bundles filled with Mushrooms
Crispy bites with an explosion of creamy mushroom flavour. The salsa ai funghi adds a nice tomato twist but these bundles are also delicious without it. If you have a family member who doesn’t like the texture of mushrooms, this recipe should be fine because you slice the mushrooms very finely.
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A general pack of filo pastry will give you 10 bundles, but if you want to have exactly 2 for each person, buy two packs. You can keep the leftover filo pastry in freezer.
Also filo pastry is a very thin style pastry. Handle it with care so it doesn't break. Want to take a short cut? The filling is also tasty in pre-baked pastry cups.
Make the bundle filling the day before and keep in the fridge.
Once baked, easy to take along, but then serve cold. We don't recommend to heat again otherwise the bundles will be too hard.
besides regular cooking and frying pans, and cutting knives
6 servings - 10 bundles
Salsa ai Funghi (Jara Earth)
Creme (or oat) fraiche
- Take filo pastry out of the freezer
- Mince mushrooms
- Cut spring onions into rings
- Tear thyme leaves from the twigs
- Chop parsley
- Preheat oven to 200°C
15 min + 10 min oven
Sauté mushrooms and spring onion in butter with thyme
medium heat ~8 min
Add creme fraiche and salsa ai funghi
~3 min, season with salt and pepper
Turn off heat and add parsley
use double sheets of pastry and cut into 10 squares (or triangles, depending on the dimensions of the filo pastry)
place 1 TBL sp of mushroom mix in the middle
form bundles by enclosing the filling, taking all the edges towards the middle and tying it around the top with a piece of kitchen twine
~10 min at 200°C
Thanks so much for joining our journey. We wish you a Merry Christmas with your loved ones!
As Christmas is often associated with meat, we’re very curious to learn what you and your guests, friends, family think about this meatless menu.
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