MUSHROOM AND GORGONZOLA ‘SAUSAGE’ ROLL
In a large frying pan, cook the onion and garlic in a little cooking oil until softened.
Add the mushrooms and porcini powder and mix well. Add the butter to coat the mushrooms. Cook for 15-20 minutes or until really well cooked and no remaining moisture is present. Add salt and pepper to taste. Remove from the heat to cool .
Unroll the pastry on a bench dusted with a little flour. Place the mushrooms along the middle of the pastry and evenly top with blobs of the gorgonzola.
Carefully roll the pastry over on itself to create the ‘sausage roll’ effect.
Vent with a few small knife holes and sprinkle over the poppy seeds.
Place on a baking tray lined with cooking paper and bake for 40 minutes or until golden brown and the pastry is cooked through.
1 Red Onion peeled and diced
3 Garlic Cloves peeled and crushed
500 grams mixed button, brown and shiitake mushrooms the more varieties the better the flavour
2 teaspoons Farro porcini powder
100 grams Lewis Road butter
1 teaspoon Salt
1 teaspoon freshly cracked black pepper
1 box Paneton frozen puff pastry defrosted
80-100 grams Italian Gorgonzola Piccante
1 tablespoon Farro poppy seeds