Christmas Recipes > Chestnut and Mushroom Cornets
1 small egg beaten
4 tablespoons butter
2 garlic cloves crushed
5 shallots, chopped and peeled
2 cups chestnut mushrooms sliced
1 cup canned or fresh chestnuts, chopped
6 fluid oz medium sherry
1 tablespoon chopped fresh parsley
seasoning to taste
(see measure conversions for more information)
- Moisten the edges of the pastry with a little water and use the strips to wind around 8 well greased cream horn tins.
- Place them on a greased baking sheet, seam side underneath.
- Brush with beaten egg to glaze.
- Bake in a preheated oven 200oC/400oF/gas mark 6 until golden brown, about 10 - 15 minutes.
- Melt the butter in a large saucepan and add the garlic and shallots.
- Cook over a low heat for 15 minutes, until the shallots are very tender.
- Add the mushrooms and chestnuts to the saucepan and cook over a medium heat for 3 -4 minutes.
- Pour in the sherry and add the parsley.
- Simmer over a very low heat for 15 - 20 minutes.
- Remove the cornets carefully from the tins.
- Spoon the mushroom mixture into them and arrange on warmed serving plates, allowing 2 per serving.
- Pour sherry sauce around them and serve with fresh vegetables.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Christmas Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
How to make chestnut and mushroom cornets with sherry sauce:
A different recipe to try at Christmas which is special enough for Christmas day itself. For vegetarians especially this might make a nice change from the more usual nut loaf type dishes.
Ingredients
puff pastry made with 3 cups (12oz) flour1 small egg beaten
4 tablespoons butter
2 garlic cloves crushed
5 shallots, chopped and peeled
2 cups chestnut mushrooms sliced
1 cup canned or fresh chestnuts, chopped
6 fluid oz medium sherry
1 tablespoon chopped fresh parsley
seasoning to taste
(see measure conversions for more information)
Method
- Roll out the pastry thinly on a lightly floured work surface and cut into narrow stripes.- Moisten the edges of the pastry with a little water and use the strips to wind around 8 well greased cream horn tins.
- Place them on a greased baking sheet, seam side underneath.
- Brush with beaten egg to glaze.
- Bake in a preheated oven 200oC/400oF/gas mark 6 until golden brown, about 10 - 15 minutes.
- Melt the butter in a large saucepan and add the garlic and shallots.
- Cook over a low heat for 15 minutes, until the shallots are very tender.
- Add the mushrooms and chestnuts to the saucepan and cook over a medium heat for 3 -4 minutes.
- Pour in the sherry and add the parsley.
- Simmer over a very low heat for 15 - 20 minutes.
- Remove the cornets carefully from the tins.
- Spoon the mushroom mixture into them and arrange on warmed serving plates, allowing 2 per serving.
- Pour sherry sauce around them and serve with fresh vegetables.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Christmas Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
