Wild mushrooms in filo pastry

Yield: 1 servings

Measure Ingredient
\N \N Selection of wild and conventional; Shitake mushrooms
\N \N ; mushrooms including: Oyster mushrooms, and closed cup
\N \N Garlic clove - finely chopped
2 \N Leeks - finely chopped
50 grams Onion peeled and chopped
\N \N Seasoning - freshly milled salt and black
\N \N ; pepper
½ \N Lemon; juice of
400 grams Tomatoes skinned; seeded and finely
\N \N ; chopped
225 grams Filo pastry
1 tablespoon Red wine
100 grams Butter
1 tablespoon Snipped chives
1 \N Handful chopped fresh chives
6 \N Egg yolks
\N \N Black pepper
200 grams Melted butter

Pre-heat the oven to 200C/400F/gas6.

Melt 50g of butter, add the onion, garlic, mushrooms, leeks, chives and red wine and season with salt and freshly ground black pepper.

Cook for 2 minutes. Add ½ chopped tomatoes and stir in well. Add lemon juice. Strain off excess liquid and retain the mushroom for later use. Cut the filo pastry into 10cm squares.

Melt 50g of butter, brush the squares lightly with butter and place them in threes on top of each other. Place spoonfuls of the mushroom mixture on to the centre of each top piece of filo.

Bring all four edges to the top to form a little parcel and squeeze to secure. You could tie a little strip of leek around if you wish.

Bake in the oven for a few minutes, just long enough to allow the pastry to cook.

Carefully whisk 6 egg yolks in a bowl of hot water (bain-marie double saucepan of boiling water). As eggs thicken, gradually ladle in melted butter, a little at a time, stirring continuously. Add the chopped chives and season with black pepper. Leave to cool.

Pour the sauce on to warmed serving plates, transfer the parcels to the plates and serve immediately. Decorate dish with remaining chopped tomatoes and fresh herbs.

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