4 sheets Fillo Pastry
450g of assorted stemmed and quartered mushrooms
1/4 cup shallots, finely chopped
1 cup ricotta
½ cup chopped bacon
2 tablespoons Dry sherry
1 tbls chives chopped
1 tbls parsley chopped
1 tbls thyme chopped
Place mushrooms in the bowl of a food processor fitted with a blade attachment and pulse until very finely chopped.
Melt butter in a large frying pan over medium heat. When the foaming subsides, add bacon and shallots, cook until softened and translucent, about 4 minutes. Reduce heat to low, add chopped mushrooms, and cook, stirring occasionally, until all the liquid has evaporated and the mushrooms have formed a thick paste, about 40 to 50 minutes. Season with salt and freshly ground black pepper, add 2 tablespoons dry sherry, and cook until evaporated, about 5 minutes.
+ Mushroom Duxelle
Paste on to fillo then
Roll into snail shapes (AKA jam roll)