Are you a vegetarian yourself or did your little sister recently become a veggie? No panic! This week we will present 3 delicious courses which will add up to the perfect vegetarian Christmas Menu. Today we present to you: our festive Christmas cracker filled with mushrooms and truffle. All the recipes are easy to prepare in advance, so you can relax a bit more on the festive day itself. All the recipes are for 2 but just multiply easily for more.
Mushroom Christmas crackers with green asparagus
1 big or 2 small unions
250 grams mushrooms (champignons)
250 grams forest mushrooms (e.g. trumpet, chanterelles, porcini, shiitake, oyster mushrooms)
oil and butter to bake
1 tablespoon plain flour
60 ml white wine (1/4 cup)
2 teaspoons black truffle tapenade (optional)
chopped flat parsley
pepper and salt
8 puff pastry sheets (2 per christmas cracker) or 4 sheets from 20x28cm (8x11 inch)
2 table spoons olive oil
1 clove garlic
200-250 grams of green asparagus tips
peper & salt
lemon juice from 1/4 lemon
Chop the union and mushrooms finely.
Take a large non stick pan or dutch oven and when the oil is heated add the unions.
When the unions are caramelised, add the mushrooms.
When all the moist in the mushrooms is evaporated, season with salt and pepper.
Add a tablespoon of flower and bake well until the flour is cooked.
Deglaze with the white wine.
Simmer at least for 10 minutes but also check if it has enough substance.
Add the truffle tapenade and season to your liking
Add the chopped parsley at the latest moment.
Put it in a container and chill for at least 6 hours in the fridge. This will also thicken your mushroom mixture.
Finishing your dish
This part you can do, just before your guests arrive or after your first course. When you do it in advance, make sure you put the christmas crackers back in to the fridge.
Preheat the oven at 210C
Take two sheets of puff pastry and lay them about 1 cm over each other. Take some hot water and glue them together. Take the rolling pin and roll the pastry out until you get a sheet from about 20x28 cm.
Divide the mushroom mixture in 4 portions. Put one portion in the middle of the puff pastry sheet and roll the pastry tightly.
Take the ends between your fingers and gently push them together so you will get the form of the Christmas Cracker.
Put the kitchen string softly around the ends but make sure you don't cut the pastry with it. Make a nice bow.
Place the four crackers on a baking tray with a baking sheet and bake them in the oven for about 20-30 minutes until golden brown.
Example with filo dough
In the meantime:
Heat the olive oil and stir-fry the asparagus with the garlic, pepper and salt for about 1o minutes.
Deglaze with the lemon juice.
Take a small piece of baking sheet and roll that into a cone. Put some crema balsamico in and cut a little point. 'Draw' a christmas tree with the cream. Plate the dish nicely with the asparagus tips, the christmas cracker and serve with a smile!
Do you also want to serve a delicious and beautiful starter? Check out our beetroot carpaccio with ras al hanout walnuts.