Mini Mushroom Rolls
Every Christmas we make some variation of a mushroom wellington. Such a crowd pleaser. With canapés in mind, I thought it was about time I came up with a miniature version! These mini mushroom rolls are a perfect canapé, starter, snack or even lunch (once you start it’s hard to stop). With deep, umami flavours covered in a crisp, flaky pastry and a few sweet cranberries thrown in for luck they make the perfect rustic snack.
Mini Mushroom Rolls
A minimushroom "sausage" roll with deep umami flavours, covered in flaky pastry - the perfect snack.
- 2 tsp olive oil
- 1 red onion
- 3 garlic cloves
- 1 tsp fresh or dried thyme
- 300 g chestnut mushrooms
- 1 Tbsp soy sauce
- 1 tsp marmite
- 1 veg stock cube
- 1 tsp tomato purée
- 1 pinch chilli flakes/hot sauce optional
- 1 dash smoked paprika
- ½ tsp mustard
- 200 g plain cashew nuts
- 2 Tbsp Nutritional yeast
- 80 g breadcrumbs or 2 slices of bread
- 1 handful dried cranberries optional
- 1 rol puff pastry
- sesame seeds for sprinkling
- 1 tsp oat milk for brushing
Peel and dice the onion, peel and slice the garlic gloves then quarter all the mushrooms. If using fresh thyme strip the leaves off the stalk.
Heat the olive oil in a pan and when hot add the onions and a pinch of salt. Cook for 3 mins, stirring occasionally, before adding the garlic, mushrooms and thyme. Cook for 5 mins.
Add the soy sauce, tomato purée, smoked paprika, marmite, chilli flakes, balsamic vinegar and a veg stock cube with 50ml boiling water, stir well and cook for another 5 minutes.
If makng your own breadcrumbs, pop the bread in a high powered blender and blitz to form small breadcrumbs.
Next, tip the mushroom mixture into the blender/food processor along with the cashews, breadcrumbs and a ½ tsp mustard (you may need to do this in two halves depending on the size of your equipment) - blitz until combined, leaving a little texture but no big bits. Tip the mixture into a large bowl. Add in a small handful of dried cranberries and mix together. Let the mixture cool slightly (or fully if you have the time) before fillng in the pastry.
Take the pastry out of the fridge to come to room temperature. Heat the oven to 200°c.
Roll out the pastry and cut it in half lengthways so you have two long strips. Fill the pastry with half of the mushroom mixture down the centre line, but don't fill so much you can't seal it together. Roll the pastry to form a sausage shape, the seal the two sides together by crimping with a fork, be sure to have at least ½ inch overlap of pastry as it will shrink when it cooks. Seal each end and crimp the edges with a fork. Repeat this step with the other half of the pastry.
Brush the pastry with a little oat milk and sprinkle with some sesame seeds. Then, cut each sausage into 8 equal pieces so that you have 16 rolls all together. Prepare two baking trays with parchment paper, carefully transfer the rolls onto the baking trays and cook in the oven for around 20 minutes until golden brown.