Ingredients
- 80ml (1/3 cup) water
- 1 brown onion, halved, thinly sliced
- 3 garlic cloves, chopped
- 200g cap mushrooms, quartered
- 200g Swiss brown mushrooms, thickly sliced
- 150g portobello mushrooms, thickly sliced
- 100g oyster mushrooms, halved lengthways
- 6 green shallots, trimmed, chopped
- 1 bunch fresh chives, cut into 1cm lengths
- Salt & freshly ground black pepper
- 3 teaspoons cornflour mixed with 3 teaspoons water
- 150g sour extra light cream
- 1 tablespoon Dijon mustard
- 8 sheets filo pastry
- 1 tablespoon vegetable oil
- 1 tablespoon poppy seeds
Method
- Step 1Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Combine water, onion and garlic in a medium saucepan and simmer, covered, for 5 minutes or until onion is soft.
- Step 2Transfer to a deep frying pan. Add cap, Swiss brown and portobello mushrooms. Cook over high heat, tossing, for 10 minutes or until liquid evaporates. Add oyster mushrooms and cook for 1 minute. Remove from heat. Add green shallots and chives. Season with salt and pepper. Set aside for 15 minutes. Drain any liquid.
- Step 3Combine cornflour mixture, sour cream and mustard. Stir into mushrooms. Brush a pastry sheet with a little oil. Top with another sheet and brush with oil. Repeat layering, brushing sheets with oil.
- Step 4Spoon filling lengthways along centre of pastry, leaving 8cm border at narrow ends. Fold 1 long side over filling, fold in narrow ends, then fold remaining long side over. Hold together and place on lined tray, seam-side down. Brush with remaining oil. Sprinkle with seeds.
- Step 5Bake for 25-30 minutes or until golden. Serve with salad.
- Low carb
- Low fat
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
695 kj
Energy
7.5g
Fat Total
4.5g
Fibre
8g
Protein
17g
Carbs (total)
All nutrition values are per serve
- Author: Jan Purser
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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