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Truffled mushroom cracker with port shallots


Serves: 1
timePrep time: 15 mins
timeTotal time:
Truffled mushroom cracker with port shallots
Recipe by Alice Hansen. Photograph by Jonathan Kennedy

Truffled mushroom cracker with port shallots


Serves: 1
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
1209Kcal
Fat
83gr
Saturates
40gr
Carbs
71gr
Sugars
38gr
Fibre
6gr
Protein
13gr
Salt
1.2gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 250g chestnut mushrooms
  • 2 tbsp red wine
  • 1 tbsp balsamic vinegar
  • 2 tbsp double cream
  • 1 tbsp extra virgin olive oil flavoured with white truffle
  • shavings from ½ small black truffle (from Special Selection)
  • 3 sheets fresh filo pastry
  • 25g butter, melted
For the port shallots
  • 1 tbsp sunflower oil
  • 4 shallots, peeled and halved
  • 25g unsalted butter, diced
  • 1 tbsp granulated or caster sugar
  • 100ml port

Step by step

Get ahead
Prepare the mushroom filling up to two days ahead; chill
  1. First make the truffled mushroom filling. Roughly chop the mushrooms and put in a saucepan with the red wine and balsamic vinegar. Cook over a medium heat, covered, for about 5 minutes or until the mushrooms have started to soften but there is still liquid left in the pan.
  2. Preheat the oven to 200°C, fan 180°C, gas 6. Remove the pan from the heat and blend half the mushrooms to a smooth purée with a couple of tablespoons of the cooking liquid using a hand blender or processor.
  3. Tip the purée back into the pan to join the rest of the cooked mushrooms and stir in the double cream. Return the pan to the heat and simmer, stirring now and then, until all of the liquid has evaporated and you are left with a thickish mixture – it must be very dry or it will make the pastry soggy.
  4. Take the pan off the heat and add the truffle oil, truffle shavings, and a pinch each of salt and pepper. Check the seasoning and cool.
  5. Meanwhile, put the oil and shallots in a small ovenproof dish. Scatter with the butter, sugar and a pinch of salt and drizzle with the port. Roast the shallots for 30 minutes until soft and the port has reduced to a glaze.
  6. To assemble the cracker, place one sheet of filo pastry on a clean work surface so one of the shorter sides is closest to you. Brush the filo sparingly with a little of the melted butter, then repeat this process twice, so you have 3 layers of buttered filo on top of each other.
  7. Spoon the cooled mushroom mixture, in an even line, on to the pastry 5cm in from the shorter edge that is closest to you. Roll up the pastry around the filling (like a roulade) then pinch the ends to form a cracker shape. Brush the cracker with the remaining melted butter.
  8. Bake the mushroom cracker on a well-oiled or nonstick baking sheet for 20-25 minutes or until golden brown. Gently warm through the shallots to serve. Serve the cracker with the port shallots on the side.
Chef quote
If you have a vegetarian guest for lunch on Christmas Day and want to make them something special, this is the answer.

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