Brunch
Provided by lynnfitzpatrick
Time 1h30m
Yield Makes Parcels
Number Of Ingredients 0
Steps:
- For the mushroom parcel, heat the oil in a frying pan over a medium heat and fry the onion and garlic for 10-15 minutes, or until softened and caramelised. Remove from the pan and set aside.
- Heat the butter in the same pan used to cook the onions until foaming. Fry the chestnut and wild mushrooms for 8-10 minutes, or until cooked through. Drain the mushrooms well and set aside to cool.
- Mix the cooked onions, mushrooms and spinach together in a bowl until the spinach has wilted. Season, to taste, with salt and freshly ground black pepper.
- Place a piece of cheese into the middle of each piece of puff pastry, top with a spoonful of the mushroom mixture and roll up into parcels. Place the parcels onto a greased baking tray, brush with the beaten egg and sprinkle over the poppy seeds. Bake in the oven for 20-25 minutes, or until golden-brown.
- Meanwhile, for the brandy and peppercorn sauce, simmer the brandy in a saucepan over a medium heat until one tablespoon of liquid remains. Stir in the double cream and peppercorns and cook for a further 4-5 minutes, or until the mixture has thickened slightly.
- To serve, place a parcel onto each of six serving plate and spoon over some of the sauce.
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