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Chestnut and Shiitake Mushroom Filo Parcels with Madeira Sauce
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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.
Serves: 4
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.
This recipe was first published in December 2003.
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