Small baskets of goat spinach and mushrooms

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Small baskets of goat spinach and mushrooms

Small baskets of goat spinach and mushrooms




Small baskets of goat spinach and mushrooms
Small baskets of goat spinach and mushrooms

Ingredients
Number of rooms
-
8
+

800 g spinach in branch (frozen or not)

400 g mushroom

2 goat sticks

2 rolls of puff pastry

400 ml fresh cream

100 g grated cheese

Vanuatu pepper

Salt (to taste)

1 good pinch of four spices

Nutmeg

basil leaf

1 tablespoon olive oil

1/2 stock cube (beef)

1 egg (for gilding)




Preparation 
TOTAL TIME: 1 HR
Preparation: 30 min
Cooking time: 30 min
Step 1
In a frying pan, heat the tablespoon of olive oil and sauté the mushrooms.
Step 2
Once browned, add the spinach and thaw (and/or simmer if you have used fresh spinach).
Step 3
Once the water/juice has evaporated well, add the spices, salt, pepper, nutmeg and finely chopped basil leaves.
Step 4
Add 200 ml of fresh cream and let the spinach absorb, make a small well in the middle (still on the stove) and melt the magi cube.
Step 5
Put on a low heat and add the remaining fresh cream and grated cheese.
Step 6
Mix well and set aside.
Step 7
Take your two rolls of pasta and unroll them.
Step 8
Cut them into 4 each and place the spinach in the centre at your convenience.
Step 9
Place a goat washer in the middle and a quarter of a washer towards each corner of the mini square.
Step 10
Close the basket by pinching the corners towards the middle.
Step 11
Beat an egg in a bowl and brown your baskets with a brush.
Step 12
Bake for 20 or 25 minutes (depending on the oven) at 180°C.
Step 13
Serve as a starter or main course with a green salad:)
I add my grain of salt

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