Spring mushroom, spinach and squash crepini

Please vegetarian guests with Paul Bloxhams prepare-ahead meat-free alternative to an Easter Sunday roast
By Paul Bloxham
Spring mushroom, spinach and squash crepini
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the crepini

  • 1 small butternut squash, peeled, deseeded and cut into small cubes
  • pomace olive oil, for frying
  • 350 g mixed mushrooms such as St George, cep, portabello, Paris or chestnut mushrooms
  • 100 g baby spinach leaves
  • 150 g taleggio cheese, or soft welsh goats cheese
  • 100 g freshly grated parmesan
  • pinches nutmeg
  • 8 large sheets spring roll wrappers
  • 2 eggs, lightly beaten
  • 2 tbsp plain flour
  • 100 g Japanese panko breadcrumbs

For the salad

  • 1 lemon, zest and juice
  • 2 tbsp extra virgin olive oil
  • 100 g rocket
  • 250 g cherry tomatoes, halved
  • 1 bunches mint leaves, roughly chopped
  • 25 g pine nuts, toasted and roughly crushed in a pestle and mortar
  • 1 cloves garlic, crushed

Method

1. For the crepini: boil the butternut squash in a pan of boiling salted water for 15-20 minutes, or until cooked, then drain and set aside.

2. Heat the pomace olive oil, and fry the mushrooms for 5 minutes, or until softened, then remove from the pan and set aside. Add the spinach to the pan and cook over a medium heat for 2-3 minutes, or until wilted. Set aside to cool, then squeeze any excess liquid from the spinach.

3. Mix together the wilted spinach, fried mushrooms, cooked squash, taleggio, parmesan until combined and season with the nutmeg and a little pepper.

4. Lay 2 sheets of spring roll pastry on top of one another, then place 2 tablespoons of the vegetable mixture in the centre. Brush the edges of the pastry with a little beaten egg and fold the pastry over to make a pillow shape about 8-10cm square. Repeat with the remaining sheets of pastry to make 3 more crepini parcels.

5. Spread the flour onto a plate and season well. Pour the eggs into a shallow dish. Spread the breadcrumbs onto a separate plate. Dip the parcels in the seasoned flour, then into the beaten egg and finally into the breadcrumbs until coated.

6. Heat a 1cm depth of pomace olive oil in a frying pan and fry the crepini on each side for 2-3 minutes, or until the breadcrumbs are golden.

7. For the salad: whisk together the lemon juice and extra virgin olive oil to make a dressing. Combine the rest of the salad ingredients in a large bowl, then pour over the dressing and stir until the salad is well coated.

8. Season the crepini, then serve with the salad.
eets of pastry to make 3 more crepini parcels.

5. Spread the flour onto a plate and season well. Pour the eggs into a shallow dish. Spread the breadcrumbs onto a separate plate. Dip the parcels in the seasoned flour, then into the beaten egg and finally into the breadcrumbs until coated.

6. Heat a 1cm depth of pomace olive oil in a frying pan and fry the crepini on each side for 2-3 minutes, or until the breadcrumbs are golden.

7. For the salad: whisk together the lemon juice and extra virgin olive oil to make a dressing. Combine the rest of the salad ingredients in a large bowl, then pour over the dressing and stir until the salad is well coated.

8. Season the crepini, then serve with the salad.

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