Mushrooms and spinach en crôute 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. If you are serving large numbers, make multiple en croûtes – never make an en croûte larger than for 12, as the pastry may split. Serve with dressed salad leaves.
IngredIents
serves 6
1 tbsp olive oil
½ large onion, chopped
1 garlic clove, crushed
150g (5½oz) chestnut mushrooms, sliced
225g (8oz) baby spinach
125g (4½oz) ricotta
75g (2½oz) Gruyère, grated
1 egg yolk
Dash of Tabasco
Salt and freshly ground black pepper
A little plain flour, to dust
½ x 500g packet ready rolled all-butter puff pastry (freeze the other half for another occasion)
1 egg beaten with 1 tbsp milk
serves 12
1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
250g (9oz) chestnut mushrooms, sliced
450g (1lb) baby spinach
200g (7oz) ricotta
175g (6oz) Gruyère, grated
1 egg
Dash of Tabasco
Salt and freshly ground black pepper
A little plain flour, to dust
375g packet ready-rolled all-butter puff pastry
1 egg beaten with 1 tbsp milk
Method
This story is from the December 2019 edition of Ireland's Homes Interiors & Living Magazine.
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This story is from the December 2019 edition of Ireland's Homes Interiors & Living Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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