Hedgehog Fungus and Filo Parcels is a modern British recipe for a classic starter of a filo pastry parcel with a mushroom and tomato filling lightly spiced with chilli. The full recipe is presented here and I hope you enjoy this classic British version of: Hedgehog Fungus and Filo Parcels.
Combine half the olive oil with the parsley, chilli and garlic in a pan. Gently heat for 2 minutes.
Reduce the heat and add the anchovies, mashing the fillets to a paste by squashing against the base of the pan. Now mix in the tomato purée and passata. Stir to combine and cook for 1 minute before adding the hedgehog fungus and seasoning with salt to taste. Continue cooking for 10 minutes, taste then adjust the seasonings. Take off the heat and set aside to cool.
Cut the filo pastry into 16 rectangles about 10 x 15cm in size. Take the first rectangle, lay on a board then brush with oil. Lay three more rectangles on top, brushing each one generously with oil as you lay on top. Repeat with the remaining pastry squares to make four piles.
Divide the mushroom mixture into flour portions then spread over the top layer of each filo pastry stack. Roll them up Swiss (jelly) roll fashion and neatly tuck in the ends.
Transfer the filo pastry rolls to a greased baking tray and brush the tops with olive oil. Transfer to the centre of your pre-heated oven and bake for 20 minutes.
Serve hot as a starter, garnished with a sprig of parsley. For a more substantial dish accompany with fennel braised in stock.
