Mushroom and ricotta bake recipe

• 50 g (1.8oz) Breadcrumbs
• 2 oz (56.7g) Butter
• 1 Clove garlic, chopped
• 300 g (10.6oz) Mixed mushrooms, roughly chopped
• 150 g (5.3oz) Spinach
• 250 g (8.8oz) Ricotta cheese
• 50 g (1.8oz) Chopped mixed dried fruit and nuts
• 100 g (3.5oz) Parmesan
• 250 g (8.8oz) Strong white flour
• 125 ml (4.4fl oz) Luke warm water
• 3 tbsp Oil
• 100 g (3.5oz) Butter, melted

1. To make the strudel pastry: Sift the flour into a bowl and add the water, butter and oil.
2. Knead the pastry enough make a dough.
3. Brush the dough mixture with oil and leave to rest for 30mins.
4. For the filling: Add 2 oz of butter and 1 tsp of olive oil to a pan with the chopped garlic.
5. Add the roughly chopped Mushrooms to the pan and cook until browned.
6. Remove the mushroom mixture from the heat and pour the mushrooms onto a plate, leaving the juices in the pan.
7. Using the juices, cook out the spinach very quickly, before sieving to remove any excess liquid.
8. Chop the Spinach and add it to the mushrooms.
9. Using a fork, mix in the ricotta and Parmesan and Dried fruits and nuts, and season with black pepper, sea salt and pinch of nutmeg.
10. To prepare the pastry: when the pastry is ready, roll it out to the thickness of a 1 coin on a lightly dusted surface.
11. Carefully cut into 12 square pastry sheets.
12. On a baking flat, individually brush each pastry sheet with butter and sprinkle over breadcrumbs.
13. Layer three sheets on top of each other, then repeat so that you have four portions.
14. Fill the pastry by spreading the mushroom mix over the pastry fold, in the ends, and roll up the pastry.
15. Brush the strudel with butter.
16. Bake it in the oven for 15mins, at 200C.
17. Brush with butter twice during cooking.

breadcrumbs, butter, clove garlic, mixed mushrooms, spinach, ricotta cheese, nuts, parmesan, white flour, water, oil, butter

Taken from www.lovefood.com/guide/recipes/14097/ed-baines-mushroom-and-ricotta-filo-bake (may not work)