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Fungi forays displays the edible fungi and plants that surround us plus the seasonal wildlife on view for free.


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Mushroom Parcels

June 26, 2012 / Posted by Fungi Forays

These crunchy, fluffy, packages are a sort of cross between a samosa and a pastie. It combines butter-brushed filo pastry, cream cheese and delicate fungi.

200g Wild mushrooms (preferably chanterelles, hedgehogs etc)
1clve Garlic
4 Spring onions (chopped finely)
1 handful Flat leaf parsley
1 tub Cream cheese

1 pckt Filo pastry
150g Melted butter
1 Beaten egg

Gently sauté the onion, garlic and mushrooms in half the butter until just cooked (four – five minutes). Add the coarsely chopped parsley, stir in the cream cheese and mix into a thick paste.

Meanwhile, brush the sheets of filo pastry with melted butter, fold over and layer, four sheets thick.

Cut the pastry into triangles. Place a spoonful of mushroom/cheese mix in the middle and fold over to make a small packet. Brush with a beaten egg and bake for about 10 minutes in a hot oven (200C) until brown and crispy.

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