Mushroom filo roll

Mushroom filo ring

8 sheets filo pastry
3 onions
4 clove garlic
250g mushrooms
2 tbsp chopped tarragon
4 tbsp tamari or soy sauce
black pepper
125g fine wholemeal breadcrumbs
250g ground almonds
2-3tbsp olive oil
  • Chop the onion and garlic. Reserve half the garlic, and fry the rest, along with the onion, over a low heat until softened. Set aside
  • Slice and fry the mushrooms with the remaining garlic and half the tarragon on a medium heat. After about 5 minutes, add the soy sauce, and continue to cook until the mushrooms have softened. This should take about a further 5 minutes
  • Season with salt and freshly ground pepper
  • Mix together the onions and mushrooms with the breadcrumbs, ground almonds and remaining tarragon 
  • Preheat the oven to 200C and remove the pastry from the fridge
  • Oil a baking tray and lay out one sheet of filo pastry
  • Brush the filo sheet generously with oil (or melted butter) and lay another sheet on top. Carry on until you have used all the sheets 
  • Place the almond and mushroom mixture in a sausage along the top of the pastry 
  • Roll the pastry and curl into a ring shape
  • Bake in the oven for 20-mins
Original Source: 

Izzy Silvester