|Prep Time||20 mins|
|Cook Time||40 mins|
|Pan||1L Wiltshire Enamel Bake Tray|
- 40g unsalted butter
- 3 French shallots, finely chopped
- 500g mixed mushrooms (we used Swiss brown, portobello & TBC), chopped
- 2 tbsp white wine
- 3-4 sprigs thyme, leaves removed
- 1 tbsp cornflour
- 1 sheet puff pastry (375g)
- 40g Parmiggiano-Reggiano cheese, finely grated
- Salt and pepper, to taste
- 1 egg, beaten
- 1-2 tsp black sesame seeds
- Crème fraîche, to serve
Recipe created by @letsmakestuff_au
Melt butter in a large frypan over medium heat and sauté shallots for 5-6 minutes until soft. Add the mushrooms and cook for 3-4 minutes, tossing regularly. Add the white wine halfway through cooking the mushrooms. Add the cornflour, thyme leaves and salt and pepper to taste. Stir well then set aside to cool completely.
Preheat oven to 200°C (fan forced).
Unroll the puff pastry and lay it vertically in front of you on a sheet of baking paper. Sprinkle the middle third of the pastry vertically with the parmesan cheese leaving a 5cm border at the top and bottom. Top the cheese with the mushroom mixture and spread it out evenly. With the dough either side of the filling, cut 2cm strips from top to bottom stopping at the edge of the filling using a sharp paring knife. Fold the strips up over the filling ensuring they criss cross each other by alternating strips from each side.
Transfer the braid to a 1L Wiltshire Enamel Bake Tray lined with baking paper, brush the top of the braid with beaten egg and sprinkle with black sesame seeds. Bake for 10 minutes, then reduce oven temperature to 180°C and continue to bake for 30 minutes or until the braid is golden. Serve immediately with crème fraîche.