Christmas Canape Recipe: Chestnut Mushroom, Stilton and Pear twists
Continuing the UK and Ireland Mushroom Producers partnership with Matt Tebbutt to encourage the nation to be more sustainable during the Christmas period, we have another fabulous recipe to highlight the versatility of mushrooms.
For more information on sustainability and recipe inspiration, head to @mushroom.miles on Instagram.
Ingredients:
Olive oil
1 clove of garlic
12 sheets filo pastry
100g butter, melted
400g British Chestnut Mushrooms, finely chopped
2 firm British pears, peeled and cut into small cubes
200g British Stilton, crumbled
2 tbsp sesame seeds
Method:
- Heat the oven to 200C
- Select a frying pan and heat tsp olive oil over a medium head
- Sauté the chopped garlic for 1 minute,
- Add the chopped mushrooms, sauté until golden and there is little moisture remaining
- Then add the chopped pears until they take some colour. Set aside to cool.
- Take 1 filo sheet, with the widest edge facing you, brush with some melted butter
- Dot a heaped teaspoon of mushroom and pear mixture in three places, leaving space between for the twists.
- Sprinkle with crumbled British stilton.
- Roll up the filo from the bottom, cut into three parcels and twist the ends to seal.
- Brush with a little more butter and sprinkle with sesame seeds.
- Repeat with the remaining ingredients.
- Bake for 10 minutes.
