NOTHING BEATS THE TASTE
Spinach & Mushroom
Candy Cane Bake
This Creamed Spinach and Mushroom Pastry Bake is a comforting yet elegant dish, perfect as a side or a vegetarian centrepiece. A creamy mixture of spinach, mushrooms, and IMANA Cream of Mushroom Packet Soup is encased in golden, flaky puff pastry, then braided for a beautiful, festive presentation. With its rich flavours and stunning appearance, this bake is sure to impress at any dinner or special occasion.
Prep Time:
40 minutes
Cook Time:
1 hour
Product:
Imana Cream Of Mushroom Packet Soup
Serves: 4-6
INGREDIENTS
1 onion finely chopped
1 clove garlic, minced
300g mixed mushrooms, finely chopped
250g spinach, roughly chopped
125ml fresh cream
1 x IMANA Cream of Mushroom Packet Soup sachet
1 sheet puff pastry dough, defrosted
1 egg, beaten
1 tbsp butter
1 tbsp cooking oil
DAY 05
METHOD
Preheat the oven to 200°C.
In a pan on medium heat, add butter and oil.
Add the chopped onion and cook until translucent, approximately 10 minutes.
Add the chopped mushrooms and minced garlic to the pan and cook for a further 10 - 15 minutes, until the mushrooms have softened.
Add the spinach and cook for 5 minutes, stirring occasionally, until wilted.
Mix the IMANA Cream of Mushroom Packet Soup with the fresh cream and stir into the spinach and mushroom mixture. If the mixture is too thick, add a little milk to loosen it.
Unroll the puff pastry onto a baking sheet. Place the sheet so the longer edge runs parallel to the counter.
Place the spinach and mushroom filling in a horizontal strip down the middle of the pastry. The filling area should be about 7 cm wide and as long as the sheet.
Make a series of 1 cm parallel incisions in the pastry on both sides of the filling to create strips for braiding.
Fold both end flaps (top and bottom) up, like wrapping a present. Braid the strips over the filling, alternating one strip from each side at a time. If…
