Bacon, Mushroom, Fillo & ricotta snails

Ingredients


Mushroom duxelle


Unsalted Butter

4 sheets Fillo Pastry

450g of assorted stemmed and quartered mushrooms

1/4 cup shallots, finely chopped

1 cup ricotta

½ cup chopped bacon

Salt

Pepper

2 tablespoons Dry sherry

1 tbls chives chopped

1 tbls parsley chopped

1 tbls thyme chopped

 

 

Method

 

Method


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.


To construct

Filo

Ricotta

Bacon jam

+ Mushroom Duxelle

Paste on to fillo then

Roll into snail shapes (AKA jam roll)