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Mushroom Swirls

Earthy mushroom and tasty cheese in a puff pastry swirl – simple and delicious!

Traditional white Rioja with some oak ageing works perfectly with this tasty canapé.

Mushroom Swirls

Recipe

  • INGREDIENTS
  • 1 roll of puff pastry
  • Chestnut and Shitake mushrooms- one box of each
  • 100g(ish) Parmesan cheese (or similar)
  • 2 tsp dried thyme or mixed herbs
  • 50g butter
  • 1 clove garlic, minced
  • Cracked black pepper
  • Olive Oil
  • Truffle oil – if you have it
  • Heat a frying pan and melt the butter and a splash of oil – to stop the butter burning
  • Chop the mushroom fairly small and add to the pan.
  • Add the thyme, garlic and season, cook until the mushrooms are soft.  Remove from the heat.
  • Remove the pastry from the fridge in advance so it’s a little soft.  Flour a surface and unroll pastry when ready.
  • Grate the Parmesan.
  • Whizz the mushroom – mix in a whizzer until it’s like a purée.
  • Add some truffle oil to the mushroom mix and a good glug of olive oil so you have a pesto consistency.
  • Spread the mushroom mix over the entire surface of the pastry and sprinkle cheese generously all over.
  • Roll the pastry in from each of the long sides so it meats in the middle.
  • Slice into 1cm slices and lay on a greased tray.
  • Cook for around 15 minutes at 180.  Keep an eye on cooking, when they look golden they’re ready!
  • Enjoy with a glass of ‘Akemi’ Rioja Blanco!
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