Tag Archives: mushrooms

Mushroom and filo scroll

Always on the hunt for good vegetarian recipes for The Marito, I thought I’d give this recipe, courtesy of Belinda Jeffrey, a try. I did make a few changes, using less butter, less and lite sour cream and skipping the garlic. You’ll serve 4-6 with this, more if part of a banquet. I think this is one of those versatile “any time of the day” dishes – it would easily work for breakfast, brunch, lunch, dinner, or a late night supper! I used a good variety of mushrooms – other than standard cup I used oyster, Swiss brown, enoki, shemeji and shiitake, about half cup and half the others. It can turn into a costly dish if you go all exotic varieties, and nothing wrong with just using standard cup for the whole thing.

Ingredients
Mushroom filling
80ml olive oil
50g unsalted butter
2 medium brown onions, finely diced
1kg mushrooms sliced
100g lite sour cream
2 teaspoons Dijon mustard
lemon juice, to taste (optional)
sea salt and freshly ground black pepper, to taste
1/4 cup (about 15g) tightly packed finely chopped dill
60g pecans, coarsely chopped

Pastry
12 sheets filo pastry
100g unsalted butter, melted and cooled
Poppy seeds for sprinkling

Making it
1. First make the filling. Place the oil and butter in a large frypan on medium heat, then add the onion and cook for 8-10 minutes or until softened. Then add the mushrooms and cook for 15 or so minutes. All the juices will need to evaporate or your scroll will be soggy.
2. Remove the pan from the heat and add the sour cream, mustard, lemon juice (I just used a squeeze), season with salt and pepper and combine all ingredients. Allow the mixture to cool and once cool add the dill and the nuts
3. Pre-heat the oven to 190 degrees. Place some baking paper on a baking tray and place your 12 filo sheets on a slightly damp tea towel.
4. Take one filo sheet, lightly butter, then place another sheet, until you have three sheets. Repeat so that you have four lots of three sheets. Divide your mushroom mixture into four and spoon in a “log” shape down one long side of the filo. Then roll each of the four lots into logs. Take the first log and shape it into a coil and place it on your baking tray. (You can if you like place the logs inside a springform cake tin to ensure it holds its shape). Lightly butter the outside edge so that the next log sticks and then coil the next log and the next and you’ll end up with a large coil. Brush the top with butter, season the top with a bit of salt and pepper and sprinkle the poppy seeds. Bake for about 40 minutes or until the filo is nice and golden. Slide it onto a serving plate. I find it is easiest to cut using a serrated knife.

Creamy Polenta with Mushroom Fricasse – Scott Conant

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On a recent visit to New York, one of the restaurants I really enjoyed was Scott Conant’s Scarpetta. There was a particular polenta dish which was just magnificent. He has published the recipe so I thought I’d give it a whirl. The recipe below is slightly modified because, funnily enough, I didn’t happen to have any truffle on hand, and also I didn’t have 3 hours to make the chicken reduction before moving onto the main event, so just used stock. In his recipe he suggests cooking the polenta for 2.5-3.5 hours, but I cooked it for about an hour and a half or so. You’ll know its not cooked if it still tastes grainy – it should be very smooth (and whatever you do, don’t use the instant variety!).  Polenta thickens very quickly, but that doesn’t mean its ready. It serves 4-6 as a side dish and is worth the effort. I may however, need to go back to New York and try the original again to make sure I got it right.

Ingredients
Creamy Polenta
2 cups thickened cream
2 cups milk
1 1/2 teaspoons salt
2/3 cup polenta, preferably coarse ground
1 tablespoon unsalted butter
2 tablespoons freshly grated Parmigiano Reggiano

Fricassee of Mushrooms
1/4 cup olive oil
2 medium shallots, thinly sliced
2 cups mixed domestic and wild mushrooms, sliced
1/2 cup chicken stock
1 tablespoon snipped fresh chives

Making it
1. For the creamy polenta: In a heavy-based saucepan, combine the cream and milk and heat over medium-high heat just until small bubbles begin to appear on the surface. Add the salt, and whisk the cream and milk until quite frothy.

2. Add the polenta and continue to whisk the mixture as it comes to a boil. Continue whisking for an additional 3 minutes. Reduce the heat to very low, cover the pan, and cook the polenta, stirring every 5 minutes or so (switch to a wooden spoon), until it is completely cooked and quite tender (check it after an hour if not keep going) for 2.5-3.5 hours.

3. For the fricassee of mushrooms: In a large saute pan, heat the oil over medium heat. Add the shallots and cook, stirring, until the shallots just begin to color on their edges. Add the mushrooms and cook until the liquid is released. Add the stock, bring to a boil, reduce to a bubbling simmer and cook until the liquid is reduced by half. (You can prepare the mushrooms ahead up to this point; reheat them over medium-high heat just before serving.)

4. Just before serving, stir in the butter, cheese and chives if using. The polenta should pour from the spoon as you serve it and will thicken as it cools. If necessary, you can thin the polenta with a little milk just before serving.

5. Just before serving, reheat the mushrooms if necessary. Toss the mushrooms with the chives. Spoon some mushrooms and some of the cooking juices over the polenta.