Vegetarian mushroom and cranberry roulade
At Christmas time we tend to indulge in a lot of meat. Whether you are a going completely meat-free or just need to cut back a little Michael Diacono’s recipe will entice both meat-eaters and vegetarians alike.
Rachel Zammit Cutajar
Vegetarian mushroom and cranberry roulade
Ingredients
- 1 pkt puff pastry
- Knob of butter
- Olive oil
- 1 onion, finely sliced
- 2 cloves garlic
- 2 large handfuls mushrooms
- 2 small handfuls cranberries
- Parsley
- 1 cup rice
- 2 cups water
- 1 tsp turmeric
- ½ lemon, zest only
- 2 eggs, hard-boiled
- 1 egg, for eggwash
- Sesame seeds
Method
1.Melt a knob of butter in a pan with the olive oil and fry the onion and garlic.
2.When soft add the sliced mushrooms and add the cranberries.
3.Chop the parsley and add to the mushrooms.
4.Cook the rice in the water and add the turmeric and lemon zest.
5.Add to the mushroom and cranberry mixture.
6.Chop the hard-boiled egg and add to the mix and allow to cool.
7.Roll out the puff pastry and place the mixture in the centre.
8.Eggwash the sides and fold over the pasty pressing down the sides to seal.
9.Eggwash the top and decorate with pastry flower and sesame seeds.
10.Bake in the oven at 180C for 20 mins.
11.Allow to cool for a few minutes before slicing.
12.Serve with rocket and more cranberries.
This recipe first appeared on Gourmet Today TV, aired on TVM on 18 December, 2015.
