Porcini mushrooms with garlic cream on filo pastry

Name: Porcini mushrooms with garlic cream on filo pastry
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 3 Garlic cloves; 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Strudel dough sheets filo or yufka dough (pack of 10 sheets of 30 x 31 cm; refrigerated shelf); 6 Stem(s) flat leaf parsley; 1 TABLESPOON Butter; 2-3 TABLESPOONS Olive oil; 250 g small porcini mushrooms; 50 g young spinach; baking paper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

3 Garlic cloves
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Strudel dough sheets filo or yufka dough (pack of 10 sheets of 30 x 31 cm; refrigerated shelf)
6 Stem(s) flat leaf parsley
1 TABLESPOON Butter
2-3 TABLESPOONS Olive oil
250 g small porcini mushrooms
50 g young spinach
baking paper

Directions

1
Peel and chop the garlic. Simmer garlic and cream in a small pot for about 20 minutes until the cream is reduced by about half. Puree and season with salt and pepper. Let cool down while stirring occasionally
2
In the meantime, let the dough sheets rest at room temperature for about 10 minutes. Wash parsley, shake dry and chop the leaves very finely. Melt the butter and 1 tbsp. olive oil, puree with the parsley
3
Cut dough sheets into squares (approx. 7.5 x 7.5 cm). Spread each square with parsley butter. Put two squares on top of each other and spread them on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) one after the other for approx. 8 minutes until golden brown
4
Wash and clean the mushrooms and cut them into thin slices. Heat 1-2 tablespoons of oil in a large frying pan. Fry the mushrooms for 3-4 minutes while turning, season with salt and pepper, remove
5
Wash the spinach and shake dry. Put porcini, spinach and garlic cream between two pastry sheets. Serve immediately on plates
6
Waiting time approx. 15 minutes