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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.
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.