Leek & Mushroom Parcels
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Recipe Intro From boroughchef
Mushrooms are sautéed with breadcrumbs and spices, then wrapping them in leeks to make Mushroom & Leek Parcels.
- Recipe Card
Recipe Card
ingredients
- 1 medium leek
- 100 grams mushrooms, finely chopped
- 1 clove garlic, finely chopped
- Few sprigs thyme
- 2 tablespoons breadcrumbs
- 2 tablespoons crumbled feta
- 1 teaspoon chopped parsley
- Chilli flakes & dill to serve
- Lemon wedge to serve
- Salt and pepper
- Olive oil
Method
Step 1
Colour the mushrooms in a preheated pan with olive oil for 3-4 mins, stir in the garlic and thyme and cook for another couple of minutes. Mix in the feta, breadcrumbs, parsley and season to taste. Add a little water as necessary to make the filling pliable in your hands, then set aside.
Step 2
Bring a pan of water to the boil. Cut the lower part of the leek into strips about 5x12cm and wash. Blanche in the boiling water for around 5-8mins (time depends on the thickness of the leek - make sure to test a piece to ensure it is tender and not chewy) then drain and refresh in cold water.
Step 3
Pat dry the leeks with a cloth, place a teaspoon of the mushroom mixture towards the bottom of each strip of leek and fold upwards into a triangular shape, tucking in any excess. Chill for at least an hour.
Step 4
Pan fry the leek parcels in a little oil until crispy on both sides and serve with lemon, herbs, chilli flakes & extra feta.