Baked pancake parcels filled with curried assorted mushrooms on a base of spinach and herbs

Recipe from: 3/1/2004 12:00:00 AM

Ingredients 14
Servings 10
Time

Ingredients

  • Curried mushrooms
  • 85
    ml
    vegetable oil
  • 1
    large onion,chopped
  • 1
    clove garlic, crushed
  • 15
    ml
    grated ginger
  • 2
    bay leaves
  • 10
    ml
    curry powder
  • 15
    ml
    tomato paste
  • 250
    g
    each button, oyster and portabellini mushrooms,sliced
  • 125
    ml
    water
  • salt and pepper to taste
  • 5
    ml
    ground coriander
  • 15
    strings chives
  • 10
    pancakes (homemade or bought)
 

Method

 
Make pancakes or purchase readymade.
In a large pan, heat oil, add onions and brown slightly.
Add garlic, ginger, bay leaves and curry powder.
Cook for one minute.
Add tomato paste and mushrooms, cook for two minutes.
Add a little water and let it evaporate to form a thick mushroom curry.
Season with salt, pepper and coriander.
Let it simmer for another two minutes.
Remove from heat and cool down.
To make parcels:
Spoon mushroom curry onto the middle of the pancakes.
Form a parcel and tie with chives that have been blanched in hot water for one minute.
Bake in pre-heated oven for five minutes at 200 °C until crispy.
In another hot, large pan lightly cook spinach, rocket and watercress and season to your liking.
To serve:
On individual serving plates, spoon on rounds of spinach mixture, place baked mushroom parcels on top and serve immediately.
 

Read more on: bake  |  shallow-fry
 

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