Mushroom pastry rolls with basil cream sauce

INGREDIENTS 

Mushroom mix

2 tbsp olive oil

1 tbsp sesame oil

8 or 9 medium size (200g) button mushrooms, chopped

5 (250g) portobello mushrooms, choooed

1 cup cooked  rice

4 cloves of garlic, minced

3 tbsp rosemary, finely chopped

1/4 tsp chilli flakes

Zest and juice of 1  lemon (1/2 the juice goes on the mushroom mix.  Save the rest for the  pesto cream

4 tbsp chopped parsley

3 tbs pine nuts, toasted in a dry dying pan

3/4 tsp salt flakes

1/4 tsp pepper

3 sheets of frozen  puff pastry, thawed 

1 egg, whisked

Pesto cream

200ml cream

2 tbsp lemon juice (reserved from mushroom mix)

1/2 jar (approx 200g) basil pesto

METHOD

Preheat the oven to 200C fan forced

Defrost the pastry.

Heat the olive and sesame oil in a large wok or pan. Add all the mushrooms and cook, stirring frequently, for about 5 minutes or until all moisture has evaporated. 

Add the rice and continue to cook for 2 minutes or until the mixture is dry and starting to stick to the pan. Transfer to a bowl and add the garlic, rosemary, chilli, zest and lemon juice, parsley, pine nuts and l season with salt and pepper.

Line a large baking tray with baking paper.

Cut each sheet of pastry in half. With your hands, shape the mushroom mixture into long rolls then brush the long sides with egg. Roll up tightly to form thick logs. You should have 6 logs. Cut rack one into 4 parts, cut some diagonal slots into each piece.

Transfer the rolls to the prepared tray(s), brush with egg and sprinkle with a little salt

.

Bake for 25 minutes or untilbgold3n and puffed. Transfer onto a serving plate

For the pesto cream, add all ingredients into small bowl and stir to combine. Cover and chill until ready to serve.

Serve the mushroom rolls warm with the pesto cream on the side.