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