As I am embracing Autumnal goodies (Fall goodies I suppose for my North American readers) I decided to make these lovely spring rolls using mushrooms from my local farm shop. You can use any mushrooms for these but obviously things like chestnut, portobello or any mixture of mushrooms will work best and offer a variety of flavours and textures. This recipe can stretch to make 6, which happens to be the number of filo pastry sheets in the average packet; but my freezer happened to absolutely decimate the bottom sheet.
To make these spring rolls you will need
1 pack of filo pastry (6 sheets)
2 cloves of garlic
1 cm piece of ginger
250g (approx) wild mushrooms
Basil leaves (I actually used basil infused oil so didn’t include these)
50g melted butter
Salt and pepper
Finely chop the ginger, garlic, shallot and the mushroom. Lightly fry the ginger, garlic and shallot in the oil until soft.
Add the mushrooms and fry until tender.
Season with the basil (if using), the salt and the pepper.
Repeat with the remaining sheets of filo pastry. Brush with melted butter and bake for 15 minutes until the spring rolls are golden brown.
Serve with salad as a lunch or evening main meal, or as a starter (if you made them half the size).