Mushroom and walnut pillows with saffron milk cap sauce

Mushroom and walnut pillows with saffron milk cap sauce

By
From
Taste of Australia
Serves
4 as an appetiser
Prep
60 mins
Cooking time
40 mins
Photographer
Stuart Scott

Blondie and Bella (Katriina and Izabella) from FinSki’s, who lead mushroom foraging tours in Oberon, New South Wales, shared this recipe with me. The dough is enriched with butter, a traditional Polish technique.

Mushroom filling

Ingredients

Quantity Ingredient
1 tablespoon extra-virgin olive oil
1/2 brown onion, very finely chopped
1 garlic clove, finely chopped
250g saffron milk caps or swiss brown mushrooms, very finely chopped
1 tablespoon white wine
25g walnuts, toasted and finely chopped
1 tablespoon saffron milk cap or porcini mushroom powder, (see Lyndey’s note)
salt
freshly ground black pepper

Dough

Quantity Ingredient
335g plain flour
50g butter, softened
170ml water, at room temperature

Mushroom sauce

Quantity Ingredient
1 tablespoon extra-virgin olive oil
1/2 brown onion, very finely chopped
1 tablespoon saffron milk cap or porcini mushroom powder, (see Lyndey’s note)
2 tablespoons white wine
190ml good-quality chicken stock
190ml thickened cream
flat-leaf parsley, to garnish

Method

  1. For the mushroom filling, heat the oil in a frying pan over medium heat, add the onion and cook for 5 minutes or until lightly browned. Add the garlic and cook for another 2 minutes. Add the mushrooms and cook for 5 minutes or until all the moisture is absorbed and the mixture is dry. Add the wine, walnuts and mushroom powder and cook for a further 2 minutes. Season to taste with salt and pepper. Remove from the heat and let the mixture cool completely.
  2. For the dough, place the flour in a large bowl, add the butter and, using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Gradually add the water – just enough to bring the dough together. When the dough forms a ball, knead it on a floured surface for 5–10 minutes or until it feels elastic and malleable. Place the dough in a clean bowl, cover and set aside to rest for 15 minutes in the refrigerator.
  3. For the mushroom sauce, heat the oil in a frying pan over medium heat, add the onion and cook for 5 minutes or until softened. Add the mushroom powder and cook for 2 minutes – the mushroom powder will start to give off a beautiful aroma. Add the wine and cook for 2 minutes, then add the chicken stock, bring to a boil and reduce by half. Set aside until ready to use.
  4. To fill the dough, roll out the dough to approximately 2 mm thick and, using an 8 cm round cutter, cut out 24 rounds and brush the edge of each round with water. Top with a heaped teaspoon of filling, fold in half to form pillows and gently press the edges together, making sure to squeeze out the air.
  5. Meanwhile, 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.
  6. Cook the pillows in batches in the boiling salted water for 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.
  7. To serve, place six of the pillows in each bowl and spoon over any remaining mushroom sauce. Garnish with the parsley.

Wine

  • The rich flavours of umami (the fifth taste) in these mushrooms sings with chardonnay or cabernet sauvignon or a cabernet blend.

Lyndey’s note

  • Saffron milk cap mushrooms are also known as pine mushrooms. Saffron milk cap powder is available from speciality stores or from www.finskis.com or substitute porcini powder, available at most good supermarkets.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again