Mushroom Filling
1 tablespoon extra-virgin oil
1/2 onion, finely chopped (use the remaining half for the sauce)
1 garlic clove, finely chopped
250 g saffron milk cap mushrooms (pine) finely chopped – you can substitute with Swiss brown
25 g walnuts, toasted and finely chopped
1 tablespoon white wine
1 tablespoon saffron milk cap (pine mushroom) powder
Dough
335 g plain flour
50 g butter, softened
170 mls water, at room temperature, (approximately)
Mushroom Sauce
1 tablespoon extra-virgin olive oil
1/2 brown onion, very finely chopped
1 tablespoon saffron milk cap (pine mushroom) powder
2 tablespoons white wine
190 mls good quality chicken stock
190 mls thickened cream
flat leaf parsley
Method – Mushroom Filling
1. Heat oil in a frying pan over medium heat, add the onion and cook for 5 minutes or until lightly browned.
2. Add garlic and cook for another 2 minutes. Add mushrooms and cook for 5 minutes or until the moisture is absorbed and the mixture is dry.
3. Add the wine, walnuts and mushroom powder and cook for a further 2 minutes. Season with salt and pepper to taste. Remove from the heat and let the mixture cool.
Dough
1. Place the flour in a large mixing bowl, add the butter and, using your fingers rub the butter into the flour until your mixture resembles breadcrumbs. Gradually add the water. you only need enough to bind the dough together. When you are able to make a ball from your dough kneed it on a floured surface for 5-10 minutes. It needs to be elastic and malleable.
2. Place the dough in a clean bowl, cover and set aside to rest for 15 minutes in the refrigerator.
Mushroom Sauce
1.Heat your oil in the frying pan over medium heat, add the onion and cook for 5 minutes or until the onion has turned a slight light brown colour and is soft. Add the mushroom powder and cook for 2 minutes. Your mushroom powder will give off a beautiful aroma.
2. Add the wine and cook for another 2 minutes.
3. Add your chicken stock, bring to a boil and reduce the mixture by half. Set aside until ready to use.
Filling the dough
1. Roll out your dough to approximately 2 mm thickness. Using a 8 cm round cutter, cut out 24 rounds. Brush the edge of each round with water.
2. Top with a heaped teaspoon of the mushroom filling, fold in half to form pillows. Gently press the edges together, making sure you squeeze out the air.
3. Bring a large saucepan of salted water to the boil.
4. Add the cream to the mushroom sauce, place back on the heat and simmer while you cook the pillows in the boiling water.
5. Cook the pillows in batches in the boiling water for approximately 3 minutes or until they float to the surface. Lift out and drain using a slotted spoon and place in the mushroom sauce. Repeat with the remaining pillows.
6. To serve, place six of the pillows in each bowl and spoon over any remaining sauce. Garnish with parsley.
- 1 tablespoon extra-virgin oil
- ½ onion, finely chopped (use the remaining half for the sauce)
- 1 garlic clove, finely chopped
- 250 g saffron milk cap mushrooms (pine) finely chopped - you can substitute with Swiss brown
- 25 g walnuts, toasted and finely chopped
- 1 tablespoon white wine
- 1 tablespoon saffron milk cap (pine mushroom) powder
- 335 g plain flour
- 50 g butter, softened
- 170 mls water, at room temperature, (approximately)
- 1 tablespoon extra-virgin olive oil
- ½ brown onion, very finely chopped
- 1 tablespoon saffron milk cap (pine mushroom) powder
- 2 tablespoons white wine
- 190 mls good quality chicken stock
- 190 mls thickened cream
- flat leaf parsley
- Heat oil in a frying pan over medium heat, add the onion and cook for 5 minutes or until lightly browned.
- Add garlic and cook for another 2 minutes. Add mushrooms and cook for 5 minutes or until the moisture is absorbed and the mixture is dry.
- Add the wine, walnuts and mushroom powder and cook for a further 2 minutes. Season with salt and pepper to taste. Remove from the heat and let the mixture cool.
- Place the flour in a large mixing bowl, add the butter and, using your fingers rub the butter into the flour until your mixture resembles breadcrumbs. Gradually add the water. you only need enough to bind the dough together. When you are able to make a ball from your dough kneed it on a floured surface for 5-10 minutes. It needs to be elastic and malleable.
- Place the dough in a clean bowl, cover and set aside to rest for 15 minutes in the refrigerator.
- Heat your oil in the frying pan over medium heat, add the onion and cook for 5 minutes or until the onion has turned a slight light brown colour and is soft. Add the mushroom powder and cook for 2 minutes. Your mushroom powder will give off a beautiful aroma.
- Add the wine and cook for another 2 minutes.
- Add your chicken stock, bring to a boil and reduce the mixture by half. Set aside until ready to use.
- Roll out your dough to approximately 2 mm thickness. Using a 8 cm round cutter, cut out 24 rounds. Brush the edge of each round with water.
- Top with a heaped teaspoon of the mushroom filling, fold in half to form pillows. Gently press the edges together, making sure you squeeze out the air.
- Bring a large saucepan of salted water to the boil.
- Add the cream to the mushroom sauce, place back on the heat and simmer while you cook the pillows in the boiling water.
- Cook the pillows in batches in the boiling water for approximately 3 minutes or until they float to the surface. Lift out and drain using a slotted spoon and place in the mushroom sauce. Repeat with the remaining pillows.
- To serve, place six of the pillows in each bowl and spoon over any remaining sauce. Garnish with parsley.