Mushroom spinach parcels are so simple it took me a while to come up with them. Actually I’m not sure what prompted me to make them for dinner one night. However, I’m positive I have only been making them since I went vegan. They’re great in every way:
Quick and simple in the making, yet delicious and filling.
While one can be creative in regard to what goes inside the parcels, my proven innards of choice are mushroom and spinach – with a generous serving of garlic, some red onion and optional pine nuts. I will serve them with the bright orange sauce my parents’s neighbour has been supplying us with, using whatever her garden has to offer (which are mostly tomatoes and capsicum).
- 1 sheet of puff pastry (I use the Tante Fanny brand)
- 125g of spinach (fresh or frozen)
- 6 button mushrooms
- 2 cloves garlic
- half a red onion
- 1 tbsp olive oil
- Salt & pepper
- pine nuts
- some sort of sauce (I prefer anything tomato based to go with the parcels but sour cream and dill should work as well)
- Clean mushrooms
- Cut garlic & onion
- Heat oil in a pan, add garlic
- Add onion and stir until translucent, careful the garlic doesn't burn in the meantime
- Add spinach and leave it until the leaves fold
- Add mushrooms
- Cook until tender (you may add some water if you like to speed up the process because you're impatient like yours truly)
- Put the pastry sheet on a baking tray (use the non-stick paper provided) and cut it into as many rectangular shapes as you want parcels
- Spoon filling on one side of the pastry, fold over and close the parcels on all four sides, pressing down with a fork
- Put into the oven at 180° for approximately 20 minutes
- While the parcels are puffing and browning, prepare the sauce and dry roast the pine nuts.
On this particular evening we had the wonderful Fräulein Notter from Blumen und Federn, a sewing and craft-blog, for dinner – and she asked for seconds. This made me one especially happy cook 🙂