It's
stating the obvious that they don't look particularly appetising but
I wouldn't let that put me off. You can eat them straight away but
warming is always best, which is exactly what it says on the packet.
160fan/180c/Gas 4 for 10/12 minutes.
My
supper treat is ready – not all six I should add – served with a
side of coleslaw. I'm disappointed - I expected more of that umami
punch which I didn't get.
I've
been here before – although in fairness they weren't as
disappointing as the ready-made cheese & onion pasties from M&S.
Not
to be a clever clogs this could definitely come back to bite me and
land me on my backside but I think I can do better, so here goes!
For
this experiment I'm using a puff pastry sheet – here's my recipe
for the filling :
Miso
Mushroom Snacks
14
snack size pastries
3 x Portabello mushrooms - 275g peeled, stalks trimmed
then sliced and chopped into small pieces, bag or box and set
aside until ready for use
3 tbsps brown rice miso paste*
2 tsps soy sauce*
2 tbsps mirin*
1 tbsp dark soft brown sugar*
puff pastry sheet
1 egg, beaten for egg washing
Nigella seeds to sprinkle
Mix the ingredients marked “*” thoroughly into a paste –
box and fridge, or, you may find it more convenient to mix the
marinade directly into a large strong food bag – e.g. Bacofoil
SafeLoc. Add the mushrooms to the marinade an hour before roasting
to give them time to infuse.
When you're ready to roast, pre-heat your oven 150fan/170c/Gas
3.
Empty the marinaded mushrooms into a foil tray and roast for
15-20 minutes.
Your mushrooms
should not be too wet – there will be marinade left over – freeze
it or set aside to use as a drizzle if you wish.
Photo
guide up next ...
