Mushrooms

I love mushrooms, have been known to just grill a huge mushie, salt and pepper and scoff it.  I am so thrilled that I married a man that loves them just as much as me, actually I 'think' he loves them more!

So after our discussions about what else could go into the Filo pastry in the fridge, I decided that mushrooms needed to feature.

The basis to this recipe is from a recipe on the 12wbt, although I have added to and tweaked it so much it's not the same, but there you have it, it's derived from a lowfat/joule recipe which is also delicious.

Mushroom and Leek Filos with Chicken and Asparagus

300g Mushrooms (dark/field) sliced

 1 tblsp Water

½ Leek finely sliced

 1 tsp EVOO

Pepper and Salt

3 tsps Dijon Mustard

¼ cup Extra Light Cooking Cream (philly 60%)

2 tblsp light Sour cream (weight watchers)

2 tsp cornflour

Extra water

2 tblsp Shallots, finely chopped

100g cooked chicken, shredded

Bunch fresh asparagus, chopped and  blanched to al dente

1 tblsp Extra shallots, finely chopped

Filo pastry

Olive oil spray

Poppy seeds

Method:

Bring a small pot of water to boil, add asparagus and blanch until just tender.  Drain and set aside.

Add EVOO to large frypan,  add mushrooms, leeks and water and cook until leeks have wilted.  Stir in mustard and then both creams,  reduce heat until mushrooms are softened, add shallots  and thicken with cornflour/extra water mix.
Season with Salt and Pepper.  Cook for 2 mins.  Remove from heat.  Add chicken, asparagus and extra shallots, stir though and sit mixture aside while preparing filo as per Cheesy Spinach and Feta Triangles.  Assembly is the same.
Cook for 9-10mins @ 200 C.

 Verdict was... APPROVAL from my husband :D  he told me to blog that!  They are full of flavour and the filling can be made ahead of time (which actually enhances the flavours) and kept in the fridge.  These could be made totally vegetarian by taking the chicken out, it's only a nice hint of chook anyway.  What do they say? Feed the man meat?  how about feed him MUSHY's! :D