Shiitake Mushroom and Pecorino Parcels
This is a really easy recipe to make, and great served with salad, or new potatoes and seasonal vegetables.
I decided to use Pecorino cheese because it works really well with the mushrooms and has a higher amount of omega 3’s compared to a cow’s cheese.
Shiitake mushrooms have a number of health benefits and have been used in Chinese cuisine for around 6,000 years.
Shiitake are a good source of B vitamins including B2, and B6, they also contain folate, vitamin D, Selenium, Zinc and Manganese. B vitamins are needed to release energy from food, so a good energy food.
Interestingly, they contain something called ‘Eritadenie’, which is thought to encourage body tissues to absorb cholesterol and lower the amount of circulating cholesterol in the blood.
Shiitake mushrooms are also thought to have anti-viral and anti-cancer properties.
See article on pecorino and shiitake mushrooms here:
Ingredients (serves 2)
Preheat oven 180 degrees
150g Fresh Shiitake mushrooms
2 cloves of garlic (peeled and finely chopped)
a large handful of either Kale, Watercress, Spinach ( I used a mixture of all them)
1 tbsp of unsalted butter
2 tbsp finely sliced almonds
1 tbsp crème Fraiche
½ cup white wine
2 tbsp pecorino cheese
4 filo pastry sheets
a pinch of salt (I used Himalyan salt)
Preheat oven and grease a small baking tray enough to fit your parcels on to.
Slice the mushrooms finely.
Add the butter to a large frying pan and add the chopped garlic
Add the mushrooms and gently heat over a low heat for a couple of minutes, being careful not to overcook as this loses their nutrient value.
Add the wine and heat until the liquid until its evaporated.
Season by adding a pinch of salt and black pepper.
Add almonds and kale/watercress/spinach and cook for about 2 minutes
Grate the pecorino cheese and put to one side
Get your filo pastry sheets and brush each sheet with melted butter, place another sheet on top, and brush with the melted butter, until you have two double sheets of filo pastry.
Divide the mushrooms into two equal quantities and place in the middle of the pastry sheets, to make to separate parcels.
Wrap up the mushrooms in the filo pastry and twist the top round gently, being careful not to tear the pastry.
Brush remaining melted butter over the outside of the oven and place on the greased oven tin.
Cook in the oven for around 7 minutes until golden on the outside.