I may be sounding like the Tony Booth fan club here, but the stall is so inspiring. I picked up some giroles and ceps. I was in a fit of Autumnal madness last week at Boro. It was white truffles, wild mushrooms and Joselito for me.
My guest at the market, asked me how best to use mushrooms. My answer is nearly always to stay with simplicity and allow the mushrooms to take central stage. To fry quickly in olive oil and a bit of butter, garlic, parsley and a splash of wine. In a baguette or in an omelette.
However, I went all complicated with mine when I got home and the trouble was well worth it. As a big fan of filo pasty I would implore you to try this and enjoy the journey. This recipe would work just as well with a crepe either rolled up or a money purse.
Mushroom and Ricotta Filo Parcels
- 120g wild mushrooms (giroles & ceps, or any mix for that matter)
- 120g chestnut mushrooms sliced
- 1 large shallot chopped finely
- 1 fat clove of garlic finely chopped
- 25g butter
- olive oil
- Splash of white wine if available, but not essential
- Juice of half a lemon
- 2 tbsp tarragon
- 250g ricotta
- 250 g filo pastry
- saute the shallot in 50g of the butter for 3 minutes
- Add the garlic and chestnut mushrooms for 1 minute, followed by the wild mushooms
- Saute on high heat for 3 minutes, add the wine and let bubble away to nothing, followed by the lemon juice
- season and allow to cool down, then add the ricotta and mix well.
- Melt the remaining butter and a slug of olive oil set aside
- Cut the filo into strips 8cm x 50cm and cover with a damp jay cloth
- Taking one strip at a time, baste one strip lightly with the butter oil and place another strip of filo on top, basting with oil and butter as before.
- Place a heaped teaspoon at the left end, near to the bottom corner, fold the bottom left corner up to the top edge to meet a point 8cm along. Keep folding to create a triangle.
- Place on a baking tray lined with baking parchment
- When all the mixture is used up (will make 10 triangles) bake in 180C for 18 minutes until golden.
- Allow to cool for 10 minutes before serving on a bed of bitter leaves.