Mushroom and spinach en croûte recipe

Mushroom and spinach en croûte recipe

Whether it’s on a buffet table or at a supper party, vegetarians will love this. Be sure to buy all-butter puff pastry as it has a much better flavour than other kinds and is a little softer to handle. Serve with dressed salad leaves.

Tip: The en croûte can be made up to the end of step 5, up to 8 hours ahead. Not suitable for freezing.

Ingredients

  • 1 tbsp olive oil
  • 0.5 large onion, chopped
  • 1 garlic clove, crushed
  • 150 g chestnut mushrooms, sliced
  • 225 g baby spinach
  • 125 g ricotta
  • 75 g Gruyère, grated
  • 1 egg yolk
  • 1 dash of Tabasco
  • 1 pinch each of salt and freshly ground black pepper
  • 1 pinch plain flour, to dust
  • 0.5 x 500g/17.5oz packet ready-rolled all-butter puff pastry (freeze the other half for another occasion)
  • 1 egg beaten with 1 tbsp milk
  • 1 tbsp olive oil
  • 0.5 large onion, chopped
  • 1 garlic clove, crushed
  • 5.3 oz chestnut mushrooms, sliced
  • 7.9 oz baby spinach
  • 4.4 oz ricotta
  • 2.6 oz Gruyère, grated
  • 1 egg yolk
  • 1 dash of Tabasco
  • 1 pinch each of salt and freshly ground black pepper
  • 1 pinch plain flour, to dust
  • 0.5 x 500g/17.5oz packet ready-rolled all-butter puff pastry (freeze the other half for another occasion)
  • 1 egg beaten with 1 tbsp milk
  • 1 tbsp olive oil
  • 0.5 large onion, chopped
  • 1 garlic clove, crushed
  • 5.3 oz chestnut mushrooms, sliced
  • 7.9 oz baby spinach
  • 4.4 oz ricotta
  • 2.6 oz Gruyère, grated
  • 1 egg yolk
  • 1 dash of Tabasco
  • 1 pinch each of salt and freshly ground black pepper
  • 1 pinch plain flour, to dust
  • 0.5 x 500g/17.5oz packet ready-rolled all-butter puff pastry (freeze the other half for another occasion)
  • 1 egg beaten with 1 tbsp milk

Details

  • Cuisine: British
  • Recipe Type: Vegetarian
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 50 mins
  • Serves: 6

Step-by-step

  1. Preheat the oven to 220°C/425°F/gas mark 7 and put a baking sheet in the oven to get hot.
  2. Meanwhile, heat the oil in a non-stick frying pan, add the onion and fry for 2 minutes. Lower the heat, cover with a lid and cook for 15 minutes or until soft.
  3. Add the garlic, mushrooms and spinach, and cook over a high heat for 3 minutes or until the spinach has wilted and the mushrooms have softened. Set aside to cool.
  4. Put the ricotta, Gruyère, egg yolk and Tabasco into a bowl, season with salt and freshly ground black pepper, and mix until combined. Stir into the cold spinach mixture.
  5. Lay the sheet of pastry on a lightly floured work surface and roll it out into a 28 x 33cm (11 x 13in) rectangle.
  6. Pile the spinach mixture into the middle, leaving a 4cm (1.5in) gap around the edge.
  7. Brush the pastry with the egg mixture, then fold the ends over the filling and bring the sides up so they meet at the top. Crimp the ends together to seal, then brush the pastry with egg.
  8. Transfer to the hot baking sheet and bake for 30 minutes or until golden all over. Leave to rest at room temperature for 5 minutes, then slice and serve hot.

This recipe is from the new edition of Mary Berry Cooks up a Feast by Mary Berry and Lucy Young. Published by DK (3 October 2019, £25), DK.com.

You might also like:

Mary Berry's beef wellington

Salmon and mushroom en croûte

Vegetarian pithivier with watercress and pistachio pesto

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