Mushroom Parcels With Sun-Dried Cranberry Sauce
- Ready In:
- 1hr 15mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 6 ounces butter
- 2 onions, finely chopped
- 2 garlic cloves, chopped
- 2 1⁄2 lbs mushrooms, cleaned and sliced
- salt & freshly ground black pepper
- 2 ounces round slices goat cheese
- 1 lb premade puff pastry
- 1 large free-range egg, beaten
-
For the sauce
- 18 fluid ounces vegetable stock
- 2 teaspoons vegetable oil
- 2 shallots, finely chopped
- 1 sprig fresh thyme
- 2 bay leaves, bruised
- 4 teaspoons green peppercorns in brine, drained and lightly crushed
- 10 fluid ounces port wine
- 7 fluid ounces red wine
- 4 ounces sun-dried cranberries
- 2 tablespoons single cream
directions
- Preheat the oven to 200C/400F/Gas 6.
- Place the vegetable stock for the sauce into a pan and boil rapidly until it has reduced by half; Set aside.
- Heat the butter in a large saucepan, add the onion and garlic and saute gently for five minutes until soft.
- Add the mushrooms and continue to saute for 5-8 minutes, until the mushrooms release their moisture.
- Tip into a colander and set over a bowl to drain and go cold; season to taste with salt and freshly ground black pepper.
- Roll out the pastry on a lightly floured surface into eight 8 inch squares; trim the edges neatly (You may have some pastry left over.).
- Place a slice of cheese on each square of pastry and top each one with the mushroom mixture.
- Brush the edges of the pastry with a little beaten egg and then bring the opposite corners together over the top of the filling to make a square parcel - Pinch the edges together well to seal and then crimp each edge to give them a nice finish.
- Chill for at least 20 minutes.
- Place the parcels on two lightly buttered baking trays and brush with the remaining beaten egg.
- Cook in the preheated oven for 20 minutes until crisp and golden.
- Meanwhile, for the sauce, heat the oil in a small pan, add the shallot and saute until soft.
- Add the thyme, bay leaves, peppercorns, reduced vegetable stock, port and wine and boil until reduced by two-thirds to about 250ml/8fl oz.
- Strain through a fine sieve into a clean pan, bring back to the boil and add the cream.
- Leave to simmer gently until slightly thickened.
- Add the cranberries to the sauce at the last minute.
- Check seasoning and serve with mushroom parcel.
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RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>