This recipe is inspired by some fantastic fresh cep or porcini mushrooms I picked up at Doc Greens, a great green grocers/deli almost opposite where I’m going to be opening my cafe. I was struggling for inspiration for a while as I wanted to do them justice, and finally came up with a variation on a recipe from Rose Elliot. They also made a great Sunday dinner!
300g Porcini mushrooms (ceps)
375g ready rolled puff pastry
4 cloves of garlic, thinly sliced
4 tbs mushroom pate
2 tbs fresh parsley, finely chopped
Salt and pepper to taste
Small splash of milk to glaze and seal
1. Place a baking tray in the oven and preheat to 160C.
2. Roughly chop the mushrooms and fry gently with the garlic in olive oil for 5 minutes. Allow to cool slightly and season.
3. Roll out the pastry and cut into equal squares. Spread 1 tbs of the pate in the centre of the square and sprinkle the parsley over. Add a generous portion of the mushroom mixture to the centre then fold up the corners and seal and glaze with the brushed milk.
4. Place in the oven for approximately 20 minutes until light brown.
5. Serve with mushroom gravy, potatoes and a choice of your favourite vegetables!