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    Chestnut and Shiitake Mushroom Filo Parcels with Madeira Sauce (for 2)

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    Chestnut and Shiitake Mushroom Filo Parcels with Madeira Sauce (for 2)

    Treat your vegetarian guests to these delicious filo parcels filled with mushrooms in a creamy, garlicky sauce. Make in advance and freeze, or make the night before then simply reheat on Christmas Day.

    • Vegetarian
    • Christmas
    • Preparation time: 25 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 2


    • 15g dried procini mushrooms
    • 15g butter with crushed garlic
    • ½ leek, cut in half lengthways and sliced thinly
    • 4 sheets Cypressa Fresh Fillo Pastry
    • 15g butter, melted
    • 125ml crème fraiche
    • 75g organic chestnut mushrooms, thickly sliced
    • 50g white cap mushrooms, quartered
    • 25g shiitake mushrooms, quartered
    • 75g Waitrose Microwaveable Basmati Rice
    • 2 tbsp Madeira or dry sherry
    • ½ tbsp soy sauce
    • 75g Waitrose Le Roule Cheese
    • ¼ x 25g pack parsley, chopped


    1. Preheat the oven to 200°, gas mark 6.
    2. Place the porcini mushrooms in a bowl, cover with 75ml boiling water and leave for 15-20 minutes.
    3. Melt the garlic butter in a pan and fry the leek and fresh mushrooms for 6-7 minutes until softened. Strain the dried mushrooms, reserving the juice. Add to the pan with half the Madeira and soy sauce, simmer for 3-4 minutes. Remove from the heat and stir in the cheese and parsley. Season and allow to cool.
    4. Brush 1 sheet of pastry with melted butter then place another on top. Trim to a 20cm square reserving the excess pastry. Brush the edges with butter and place half the mixture in the centre. Shape into a square then fold the pastry to seal the edges and turn over. Trim the excess pastry into 3 x 4cm strips and fold in half lengthways. Wrap 2 strips round the pastry squares tucking under to form a parcel. Make a "bow" with the final strip. Repeat to make 2 parcels.
    5. Place on a baking sheet and brush with butter. Bake for 25-30 minutes or until golden. Meanwhile, bring 50ml of the reserved mushroom liquid to the boil, stir in the crème fraiche with the remaining Madeira. Season and serve with the parcels.

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    Cook's tips

    Prepare up to the end of Step 4, but don't cook. Wrap the parcels in greaseproof paper or clingfilm, then freeze. Bake from frozen in a preheated oven for 35-40 minutes at 200°C, gas mark 6. Freeze the reserved mushroom liquor too, then defrost on Christmas Eve to make the Madeira sauce.


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    5 stars