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Receta Roast Field Mushroom With Lamb Fillet Saute And Lemon Peppe
by Global Cookbook

Roast Field Mushroom With Lamb Fillet Saute And Lemon Peppe
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Ingredientes

  • 4 lrg field mushrooms
  • 100 gm button mushrooms
  • 50 gm Shitaki mushrooms
  • 50 gm butter
  • 140 gm lamb fillets
  • 1 Tbsp. stir-fry seasoning
  • 1/2 tsp paprika
  • 1/2 x onion
  • 2 Tbsp. minced basil
  • 4 Tbsp. extra virgin olive oil
  •     cracked pepper
  • 12 x filo sheets
  •     Lemon pepper

Direcciones

  1. Season the mushrooms with cracked pepper and drizzle with oil.
  2. Pre-roast the large field mushrooms at 180 C for 15 min.
  3. Slice the lamb fillets into 1cm slices, marinate in the stir-fry seasoning, paprika and extra virgin olive oil.
  4. Heat a heavy bottom pan and cook the remaining mushrooms in oil and butter till golden. Remove from the pan.
  5. Wipe pan out and saute/fry onions with oil and butter till soft, remove and keep to one side.
  6. Reheat the saute/fry pan and add in the lamb fillets. Cook till rare.
  7. Place the saute/fry mushrooms, onions and lamb fillets and toss together, check the seasoning.
  8. To assemble the mushroom tarts, butter the filo sheets and sprinkle lemon pepper between each sheet.
  9. Place a field mushroom in the centre of three layers of filo and spoon the lamb fillet mix proportionately in the centre of each field mushroom.
  10. Wrap the filo around the mushrooms and shape into a beggar's bag.
  11. Cook at 150 C for 15 min or possibly till the filo is golden.
  12. Makes 4