Mushroom straws



For 2

You will need...

  • 1 roll Shop bought puff pastry, defrosted but chilled
  • 250 ml Parmesan cheese, grated
  • 10 ml Mustard powder
  • 250 g White button mushrooms, quartered
  • 125 ml Pine nuts, toasted
  • 2 cloves Garlic
  • 250 ml Fresh Italian parsley leaves
  • 125 ml Olive oil
  • 125 ml Parmesan, freshly grated
  • Salt and freshly ground black pepper

Mushroom straws Method

  1. Combine the button mushrooms, pine nuts, garlic, and parsley in a food processor and pulse until coarsely chopped. With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.
  2. Transfer the mushroom mixture to a medium bowl. Stir in the parmesan. Season the pesto with salt and pepper, to taste. If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.
  3. Roll out the puff pastry to about 4mm thick. Spread the pastry with mushroom pesto liberally
    Mix the grated cheese and mustard powder together and sprinkle onto the pesto
    Fold the pastry into half onto itself, sandwiching the pesto into it. Roll out the pastry again to press the mixture into the dough. Brush the top lightly with more pesto and sprinkle with a small amount of cheese.
  4. Cut the pastry into 1cm strips, twist them and place them on a greased baking sheet and bake at 180C until golden and crisp
    Serve as a delicious snack or as a garnish for soup
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