Hazelnut and Mushroom Parcels

 

Ingredients

2 shallots

1 garlic clove crushed

200 g chestnut mushrooms, cut into bite sized chunks

360 g assorted mushrooms, cut into bite sized chunks

45 g shelled roasted hazelnuts

splash of port

small piece of cold butter, plus extra, for greasing

200 g vignotte cheese

100 mm x 150 mm square pieces puff pastry rolled out to 30 mm thick

1 egg beaten for egg wash

handful of sesame seeds

olive oil, for frying

a little watercress to garnish

For the sauce

vegetable ooil

2 shallots

1 garlic clove

splash of white wine

6 red peppers, roasted, skinned, de-seeded and chopped

200 ml vegetable stock

sprig of fresh tarragon

splash of white wine vinegar

Method

  1. To make the parcesl, fry the shallots and garlic in a little oil until soft, then add the chestnut mushrooms and cook until soft.  Add the assorted mushrooms, ut and port and reduce a little.  Finally, add the butter, cook for two minutes, then remove from the heat and drain for at leasat one hour, or as long as possible.
  2. Put a piece of vinotte on each piece of pastry, then top with some of the mushroom mixture.  Roll up into a parcel and put on a greased baking tray.  Brush with egg wash, top with sesasme seeds and chill for at least 20 minutes.
  3. Preheat the overn to 200C / Gas Mark 6.  Cook the parcels  for 20 minutes until the pastry is golden brown.
  4. Meanwhile make the sauce.  Heat some oil in a large pan and fry the shallots and garlic for five minutees until softenened.  Add the wine and reduce by half.
  5. Put in the red peppers and cook for 5 minutes.  Add the stock and tarragon and bring to the boil.  Cook for 5 minutes, then pour into a liquidiser and blend until smooth.  Turn out into a dish, season and add a splash of venegar to cut the sweet sauce.
  6. Spoon a little sauce onto each plate, and top with a parcel.  Garnish with watercress to serve.