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Mushroom and Goat's Cheese Bundles https://www.metro.ca/userfiles/image/recipes/null PT20M PT15M PT35M
In a skillet, heat the olive oil over medium heat.Add the onions and cook until they become golden brown.Add the mushrooms and continue cooking for 5 minutes, stirring once in a while.Season the mushrooms and continue cooking for 1 minute.Add the chopped kale and stir until it wilts.Remove from the heat and transfer to a bowl.Incorporate the goat cheese, the vinegar, the fresh thyme and the lemon zest. Reserve.Preheat the oven at 190 ºC (375 °F).Spread one sheet of phyllo pastry on a cutting board, brush the entire sheet with a bit of beaten egg white.Season with salt and pepper.Repeat with same step with the 2 other sheets.Cut the phyllo stack into 6 equal parts and place, in the center of each square, some mushroom mixture.To form the bundles, simply bring back each corner of the sheets onto the mixture and pinch with your fingers.Transfer onto a baking sheet lined with parchment paper and cook for 10 minutes (or until the top of the pastry is golden brown and the bottom part is firm).Remove from the oven and serve with a colourful salad.
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2 Tbsp. (30 mL) extra virgin olive oil 1/2 cup (125 mL) onion, peeled and diced 3/4 cup (190 mL) porteenie mushrooms (coffee), diced 3/4 cup (190 mL) oyster mushrooms, diced 3/4 cup (190 mL) shiitake mushrooms, stems removed, tops minced salt and pepper to taste 1/2 cup (125 mL) kale, stems removed, leaves chopped finely 3 Tbsp. (45 mL) fresh goat cheese, light 1 tsp. (5 mL) balsamic vinegar 1 tsp. (5 mL) fresh thyme, chopped 1 Tbsp. (15 mL) lemon zest 3 sheets phyllo pastry, thawed 1 egg white, beaten

Mushroom and Goat's Cheese Bundles

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6
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
  • 1/2 cup
    (125 mL)
    onion, peeled and diced
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  • 3/4 cup
    (190 mL)
    porteenie mushrooms (coffee), diced
  • 3/4 cup
    (190 mL)
    oyster mushrooms, diced
  • 3/4 cup
    (190 mL)
    shiitake mushrooms, stems removed, tops minced

  • salt and pepper to taste
  • 1/2 cup
    (125 mL)
    kale, stems removed, leaves chopped finely
  • 3 Tbsp.
    (45 mL)
    fresh goat cheese, light
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  • 1 tsp.
    (5 mL)
    balsamic vinegar
  • 1 tsp.
    (5 mL)
    fresh thyme, chopped
  • 1 Tbsp.
    (15 mL)
    lemon zest
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  • 3
    sheets phyllo pastry, thawed
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  • 1
    egg white, beaten
Imprimer ma sélection

Preparation

In a skillet, heat the olive oil over medium heat.

Add the onions and cook until they become golden brown.

Add the mushrooms and continue cooking for 5 minutes, stirring once in a while.

Season the mushrooms and continue cooking for 1 minute.

Add the chopped kale and stir until it wilts.

Remove from the heat and transfer to a bowl.

Incorporate the goat cheese, the vinegar, the fresh thyme and the lemon zest. Reserve.

Preheat the oven at 190 ºC (375 °F).

Spread one sheet of phyllo pastry on a cutting board, brush the entire sheet with a bit of beaten egg white.

Season with salt and pepper.

Repeat with same step with the 2 other sheets.

Cut the phyllo stack into 6 equal parts and place, in the center of each square, some mushroom mixture.

To form the bundles, simply bring back each corner of the sheets onto the mixture and pinch with your fingers.

Transfer onto a baking sheet lined with parchment paper and cook for 10 minutes (or until the top of the pastry is golden brown and the bottom part is firm).

Remove from the oven and serve with a colourful salad.

Source : Chef Caroline McCann

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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