Wild Mushroom Rolls

• 280 grams mixed exotic mushrooms
• 250 grams oyester mushrooms
• 120 grams shitake mushrooms
• 1 medium onion, finely diced
• 2 clove of garlic, crushed
• 2 tsp ground corriander
• 1 tbsp dried parsley
• 40 grams butter
• 1 spinach leaves (amount required will vary based on leaf size)
• 640 grams puff pastry
• 1 large egg

1. Fry off the onion in a large pan on a low to medium heat.
2. Add the mushrooms and cook for 5mins.
3. Add the corriander, parsley and butter.
4. Season and place the mixture in a food processor and blend roughly.
5. Cut equaly sized rectangles out of the puff pastry and lay the spinach on top of each piece.
6. Shape the mushrom mix into sausage shapes, place on the leaves and either wrap the spinach around or lay more on top.
7. Roll the pastry around and cut off excess.
8. Repeat to create all rolls.
9. At the stage they can be frozen.
10. Slice through the pastry to allow steam to escape, preventing soggy pastry.
11. Beat the egg and brush over the top of the rolls.
12. Cook at 200c / 180c fan for around 45mins or until golden brown.

mushrooms, oyester mushrooms, shitake mushrooms, onion, clove of garlic, ground corriander, parsley, butter, spinach, egg

Taken from cookpad.com/us/recipes/335989-wild-mushroom-rolls (may not work)