recipes
Applewood and chestnut mushroom crisp with cranberry reduction
Serves:
Ingredients
For the crisps
- 6 sheets filo pastry
- 200g applewood cheese
- 150g chestnut mushrooms
- 2 cloves garlic
- 60g tinned kidney beans (Bonduelle)
- Bunch rocket leaves
For the reduction
- 2 tbsp cranberry jelly
- 1/2 cup cranberry juice
- 6 walnuts (Lamb Brand)
- 1 shallot
- Knob salted butter
Method
Start with the reduction. Chop the shallot and sauté in salted butter until softened, add cranberry jelly and caramelize, pour in the cranberry juice and simmer lightly. Slice the mushrooms, chop the garlic and sauté. Meanwhile line a greased mould with filo pastry and fill with the cooked mushrooms, cheese and kidney beans. Bake at 180`c until pastry is cooked and serve topped with rocket leaves. Drizzle over the reduced sauce and sprinkle with the crushed walnuts.
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