Yield: 4 servings
|4 \N||Rolled puff pastry squares 6x6 inches|
|110 grams||Dried porcini|
|225 grams||Flat mushrooms|
|\N \N||Salt and pepper|
|1 \N||Clove garlic|
|1 \N||Lemon; rind of|
|\N \N||Beaten egg for glazing|
|2 tablespoons||Grated parmesan|
Pre heat the oven to 200C. Slice fresh mushrooms thinly. Heat the butter and add the sliced mushrooms together with the dried. Season and cook until all moisture has been boiled away. This may take quite a while but the more you reduce it the better and stronger the flavour.
when reduced, add the garlic, parmesan and lemon rind. Glaze the pastry squares with the egg and spread the mushroom mixture evenly between the squares. Sprinkle the parmesan and bake in the oven for about 15 minutes or until crisp underneath and around the sides.
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