For a delicious vegetarian dish try Simon Rimmer's recipe for mushroom and hazelnut parcels served with a red pepper sauce
By Simon Rimmer
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes plus 20 mins chilling
  • Effort: easy



  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 1 clove garlic, crushed
  • 200 g brown mushrooms, chopped
  • 250 g mushrooms, (oyster, shitake, field, chanterelle), chopped
  • 150 g toasted hazelnuts
  • 4 tbsp port
  • 1 tsp chilled butter
  • 200 g vignotte cheese, cut into 4 pieces
  • 4 pieces of rolled puff pastry, each 15cm square
  • 1 egg, beaten
  • 2 tbsp sesame seeds

Roasted Red Pepper Sauce

  • 1 tbsp olive oil
  • 2 shallots, chopped
  • 1 clove garlic, chopped
  • 4 tbsp white wine
  • 6 red peppers, roasted and skinned
  • 150 ml vegetable stock
  • 1 sprig of tarragon
  • a dash of white wine vinegar


1. Heat the olive oil in a large, heavy-based frying pan. Add the 2 shallots and garlic and fry gently until softened, around 5 minutes.

2. Add the brown cap mushrooms and cook until softened, around 3-5 minutes. Add the assorted mushrooms and hazelnuts. Pour in the port, increase the heat and cook briskly until slightly reduced.

3. Season with salt and freshly ground pepper and mix in the butter until melted. Drain the mushroom mixture thoroughly to get rid of any excess moisture.

4. Place a piece of vignotte on each puff pastry square. Top with a quarter of the mushroom mixture.

5. Brush the edges of each pastry square with water. Fold the pastry over the filling and seal the edges well to create a parcel.

6. Brush each pastry parcel with beaten egg and sprinkle over the sesame seeds. Chill the pastry parcels for at least 20 minutes.

7. Preheat the oven to 200ÂșC/Gas 6.

8. Bake the pastry parcels for 20 minutes until golden.

9. Meanwhile, make the red pepper sauce.

10. Heat the olive oil in a heavy-based frying pan. Fry the shallots and garlic gently for 5 minutes, until softened.

11. Add the wine and cook until the wine has been reduced by half.

12. Mix in the red peppers and cook for 5 minutes, stirring now and then.

13. Add the stock and tarragon and bring to the boil. Cook briskly for 5 minutes.

14. Blend the red pepper mixture in a jug blender or food processor until smooth.

15. Season the red pepper sauce with salt and freshly ground pepper. Add a touch of vinegar.

16. Spoon the red pepper sauce onto 4 warm serving plates. Place the pastry parcels on top of the sauce and serve at once.

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