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Cooks' Ingredients Porcini Mushrooms30g
30gItem price
£3.10Price per unit
£10.34/100gPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Soak the porcini in boiling water for 15 minutes, then drain and chop. Melt 25g of the butter in a large saucepan and gently fry the shallots and garlic for 5 minutes until soft. Add all the mushrooms and cook over a high heat for 3-4 minutes until golden and just tender. Remove from the heat and stir in the Madeira, parsley, chestnuts, pine nuts and seasoning. Leave to cool.
Preheat the oven to 200°C, gas mark 6. Steam the spinach for 2 minutes until wilted then squeeze out any water. Melt the remaining butter. Lay a clean tea towel on the work surface. Cut the stack of pastry sheets into 6 even squares. Brush each pastry square with melted butter. Lay 6 pieces in a fanned-out circle on the tea towel. Repeat with the remaining pastry to make 6 circles.
Spread the sun-dried tomato paste over the centre of each circle, followed by some steamed spinach on top. Spoon the mushroom mixture over the spinach. Gather up the pastry edges and pinch together firmly to seal into a pouch shape.
Carefully lift the parcels onto a large baking sheet and brush with the remaining butter. Bake for 18-20 minutes or until golden. Remove from the oven then carefully tie with strips of leek like a bow.
VARIATION
If you prefer, you can make one large strudel-like parcel from the sheets of filo. Do not cut the pastry into 6, instead arrange 2 sheets of filo on the tea towel with the longest side closest to you, overlapping by 5cm. Brush sparingly with butter, then add 2 more layers of 2 sheets of filo, buttering as you go. Arrange the filling over the pastry in the same order as above, leaving a 5cm border. Fold the shorter ends over the filling, then bring the long edges together to overlap and make a long rectangular parcel. Bake for 25-30 minutes until crisp and golden, covering loosely with foil if it browns too quickly. Serve cut into thick slices.
Typical values per serving when made using specific products in recipe
Energy | 1,429kJ/ 342kcals |
---|---|
Fat | 18.9g |
Saturated Fat | 7.6g |
Carbohydrates | 34g |
Sugars | 4.9g |
Fibre | 5.1g |
Protein | 8.9g |
Salt | 1.2g |
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Quantity of Cooks' Ingredients Porcini Mushrooms in trolley 0
Item price
£3.10Price per unit
£10.34/100g0 added
0 in trolley
Quantity of Essential Unsalted Dairy Butter in trolley 0
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£2.00Price per unit
£8/kg0kg added
0kg in trolley
Quantity of Shallots in trolley 0kg
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£3.25Price per unit
per kg0 added
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Quantity of Cooks' Ingredients Garlic in trolley 0
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65pPrice per unit
65p each0 added
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Quantity of Waitrose Chestnut Mushrooms in trolley 0
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£1.20Price per unit
£4.80/kg0 added
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Quantity of Waitrose Portabellini Mushrooms in trolley 0
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£1.60Price per unit
£6.40/kg0 added
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Quantity of Waitrose Golden & Buttery Madeira Loaf Cake in trolley 0
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£2.550 added
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Quantity of Cooks' Ingredients Flat Leaf Parsley in trolley 0
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80pPrice per unit
32p/10g0 added
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Quantity of Merchant Gourmet Whole Chestnuts in trolley 0
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£2.50Price per unit
£1.39/100g0 added
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£3.95Price per unit
£39.50/kg0 added
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£1.75Price per unit
£6.74/kg0 added
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Quantity of Sacla' Italia Sun-Dried Tomato Cook's Paste in trolley 0
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£3.50Price per unit
£1.85/100g0 added
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£2.00Price per unit
£7.41/kg0 added
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59p each est.Price per unit
£2.80/kg