Ingredients
- 1 Sheet of Puff Pastry
- 300g Mushrooms (Button & White)
- 1 x Red Onion
- 1tsp Minced Garlic
- 40g Sun-dried Tomatoes
- 1tbsp Tomato Puree
- 1tsp Smoked Paprika
- 1tsp Mixed Herbs
- 0.5tsp Cayenne Pepper
- Salt & Pepper
- 0.5 Veggie Stock Cube
- Handful Spinach
- 1tbsp Creme Fraiche
- Fresh Basil
- 40g Cheddar Cheese
- 1 Egg (to glaze pastry)
Method
- Preheat the oven to 180 degrees.
- Slice up the mushrooms and red onion.
- Using around 1tbsp of oil from the sun-dried tomatoes, begin to fry off your onions.
- Once they begin to soften, add the mushrooms into the pan with a little additional oil if needs be.
- Let the mushrooms cook down. Once reduced in size, browned and beginning to caramelise, add minced garlic.
- Cook for a further minute and then add diced sun-dried tomatoes.
- Give them mix before adding tomato paste, smoked paprik, mixed herbs, cayenne pepper and salt & pepper.
- Cook for a further few minutes before adding creme fraiche, basil & spinach. You may need to add a little more water to get the consistency right. Once there, take the mushrooms off the heat.
- Prep the puff pastry by cutting in to 8 squares – score the outline of each side with a sharp knife.
- Layer the marry me mushrooms onto the pastry and egg wash each side.
- Top with grated cheddar cheese & pop into the oven for 15-20 minutes or until golden brown.
- Serve with a little dried parsley & cracked black pepper & enjoy!
Developed in collaboration with Emily Roberts