1 kg Mixed Wild Mushrooms
4 ea Shallots, finely Chopped
3 ea Garlic Cloves, crushed
1 bn Thyme, finely chopped
1 shot Brandy
100 ml White Wine
100 ml Cream
250 g Baby Spinach
200 g Gruyere Cheese, Grated
Olive oil, veg oil mix
400 g Kataifi Pastry
2 ea Egg White, Beaten
200 g Bulgur Wheat
1 ea Shallot, Finely Diced
500 ml Vegetable or Chicken Stock
100 g Chopped Sun Blush Tomatoes
.5 ea Red Onion Finely Diced
Chopped Parsley
Olive Oil
200 g Parsley, no Stalks
100 ml Boiling Vegetable Stock

Kataifi Mushrooms


Kataifi Mushrooms

Wild Mushroom and Gruyere fricassee encased in crisp Kataifi pastry

Tomato and herb bulgur wheat, parsley puree and Red Amaranth Cress.



Mushroom Fricassee:

Begin by roughly chopping the mushrooms, remembering each mushroom cooks at a different rate so chopping them is to try and ensure they all cook at the same rate. Heat a large wide-based pan until it is red hot over high heat. Now add the olive and veg oil mix( this gives you the flavour of olive oil, but the higher burning temperature of vegetable oil). Once the oil is in add the mushrooms and season well. Quickly saute over the heat until they soften, really just 1 0r 2 minutes, now add the shallots, garlic and thyme and continue cooking for 1 or 2 minutes. Now flambé with the brandy and remove the mushrooms from the pan. Return the pan to the heat and add the white wine, bring to the boil and reduce by half. Add the cream and reduce by half again. Now add the cheese stirring all the while to ensure there is no lumps. You can now add the mushrooms back to the sauce and mix well. Remove the mix from the pan and place in a tray to allow it to cool easily but before it does add the baby spinach. It will cook in the heat of the mushrooms alone.

Spread the mix in the tray now and allow to completely cool before placing in the fridge overnight.

Stretch out the Kataifi pastry on the board and divide it into 4 equal parts. Cover 3 of them with a lightly damp cloth while you work on the other. Using a pastry brush, brush a little of the egg white onto the pastry all the way along. Now place a few spoons of the mushroom mix at one end of the threads. Roll the threads around the mushroom mix until the mix is completely covered in pastry. Place in the fridge for an hour or so to set before further cooking. Repeat this to finish the other 3 portions

For the bulgur wheat simply add all of the ingredients, except the oil and parsley, into a pot, place over moderate heat and lightly simmer for 5-8 minutes until the wheat is light and fluffy, remove from the heat, add a little olive oil, seasoning and flat leaf parsley. Set to one side and keep warm for serving

For the parsley puree, bring the stock to the boil, add the parsley and remove from the heat immediately. Allow standing for 30 seconds. Strain and place the parsley in the freezer to cool rapidly. Once completely cool, place in a jug blender and blend until smooth, you may need to add a little of the vegetable stock to help it start.

To finish the dish:

Deep fry the Mushroom parcels at 180 degrees until they are golden brown and hot all the way through. Place a small stack of the bulgur wheat in the centre of the plate with the Kataifi Mushrooms on top, now drizzle a little of the parsley puree around the edges and garnish with some bright red amaranth cress. Beautiful vegetarian!!