• Three layers of rich, earthy mushrooms, given extra depth by a drizzle of truffle oil
• A layer of goat’s cheese provides balance with cranberries adding an edge of sweetness
• Perfect for vegetarians on Christmas Day

• Serve with a simple salad and a balsamic dressing or creamy mash with some truffle oil stirred through

COOK FROM FROZEN
Pre-heat the oven to 180ºC
40-45 minutes on the silicone paper provided

• A hand pressed mushroom duxelle (made using chestnut mushrooms, dried porcini, madeira, shallots, garlic and some truffle oil)
• This is then topped with a slice of goats cheese, followed by roasted chestnut mushrooms which have been mixed with a sweet and sour sticky glaze made with balsamic vinegar, port, madeira, red wine, agave syrup and dried cranberries
• The parcel is wrapped in layers of filo pastry brushed with olive oil and sprinkled with thyme