Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chestnut and Shiitake Mushroom Filo Parcels with Madeira Sauce (for 8)

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chestnut and Shiitake Mushroom Filo Parcels with Madeira Sauce (for 8)

    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: 50 minutes to 55 minutes 55 minutes

    Serves: 8


    • 50g dried procini mushrooms
    • 50g butter with crushed garlic
    • 2 leeks, cut in half lengthways and sliced thinly
    • 2 tbsp soy sauce
    • 125g pack Waitrose Le Roule Cheese
    • 25g pack parsley, chopped
    • 16 sheets Cypressa Fresh Fillo Pastry
    • 50g butter, melted
    • 500ml crème fraiche
    • 250g organic chestnut mushrooms, thickly sliced
    • 250g white cap mushrooms, quartered
    • 150g pack shiitake mushrooms, quartered
    • 250g pack Waitrose Microwaveable Basmati Rice
    • 8 tbsp Madeira or dry sherry


    1. Preheat the oven to 200°, gas mark 6. Place the porcini mushrooms in a bowl, cover with 300ml boiling water and leave for 15-20 minutes.
    2. 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.
    3. Brush 1 sheet of pastry with melted butter then place another on top. Trim to a 20cm square reserving the excess pastry. Repeat to make 8 squares. Brush the edges with butter and divide the mixture between them, placing it in the centre. Shape each 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 square tucking under to form a parcel. Make a "bow" with the final strip. Repeat to make 8 parcels.
    4. Place on a baking sheet and brush with butter. Bake for 25-30 minutes or until golden. Meanwhile, bring 200ml of the reserved mushroom liquid to the boil, stir in the crème fraiche with the remaining Madeira. Season and serve with the parcels.

    Your recipe note

    Edit your recipe note

    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.


    Average user rating

    2 stars