We’ve teamed up with Hope Batchelor for this mushroom recipe:
Ingredients
- 150g white button mushrooms
- 150g chestnut mushrooms
- 2 large portobello mushrooms
- 2 large flat mushrooms
- 1 sheet puff pastry
- 1 onion, finely diced
- 1 bulb of garlic
- 1 tsp miso
- 1 tbsp fresh sage, finely chopped
- 2 tbsp soy sauce
- 1 tsp smoked paprika
- ½ tsp black pepper
- 50–70g breadcrumbs
- 1 tbsp olive oil
Optional:
- 1 tbsp butter
- 1 egg for glazing
- Black mustard seeds
Method
- Slice the top of the garlic off and wrap in foil with a drizzle of oil, roast at 180°C for ~25–30 mins until soft and sweet and oozing out of the skins
- Finely chop all mushrooms
- Heat a large pan without oil and add mushrooms, cook on medium-high until golden
- Add in roasted garlic, miso, sage, soy sauce, smoked paprika, black pepper, cook for 2-3 mins
- Remove from the heat and stir in the breadcrumbs
- Roll out puff pastry and shape mushroom mix into a log along one side
- Roll over and seal edge (use a fork or crimp), brush with egg wash and sprinkle with mustard seeds
- Bake at 200 °C fan for 20-25mins or until golden