Recipe - Wild Mushrooms In Filo Pastry

Selection of wild and
conventional; Shitake
mushrooms
; mushrooms including:
Oyster mushrooms, and
closed cup
Garlic clove finely
chopped
2 Leeks finely chopped
50 g Onion peeled and chopped
Seasoning freshly milled
salt and black
; pepper
One half Lemon; juice of
400 g Tomatoes skinned; seeded and
finely
; chopped
225 g Filo pastry
1 tablespoon Red wine
100 g Butter
1 tablespoon Snipped chives
1 Handful chopped fresh chives
6 Egg yolks
Black pepper
200 g Melted butter

Preheat the oven to 200C/400F/gas6.

Melt 50g of butter, add the onion, garlic, mushrooms, leeks, chives and red
wine and season with salt and freshly ground black pepper.

Cook for 2 minutes. Add One half chopped tomatoes and stir in well. Add lemon
juice. Strain off excess liquid and retain the mushroom for later use. Cut
the filo pastry into 10cm squares.

Melt 50g of butter, brush the squares lightly with butter and place them in
threes on top of each other. Place spoonfuls of the mushroom mixture on to
the centre of each top piece of filo.

Bring all four edges to the top to form a little parcel and squeeze to
secure. You could tie a little strip of leek around if you wish.

Bake in the oven for a few minutes, just long enough to allow the pastry to
cook.

Carefully whisk 6 egg yolks in a bowl of hot water (bainmarie double
saucepan of boiling water). As eggs thicken, gradually ladle in melted
butter, a little at a time, stirring continuously. Add the chopped chives
and season with black pepper. Leave to cool.

Pour the sauce on to warmed serving plates, transfer the parcels to the
plates and serve immediately. Decorate dish with remaining chopped tomatoes
and fresh herbs.

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