Crunchy wild mushroom parcels – Salad of New Zealand spinach and green apples
8 sheets of filo pastry
200g of New Zealand spinach
2 green apples
800g of wild mushrooms
1/2 litre of veal jus
butter for cooking the mushrooms
salt, pepper and chopped chives
Pick the spinach, rince, drain and set aside.
Wash each variety of mushroom separately in several changes of cold, clean water. Drain the mushrooms thoroughly and heat them in a dry Cristel frying pan to remove as much moisture as possible. Remove them from the frying pan.
In another pan (or the first pan, dried), heat the butter until lightly browned and sauté the mushrooms until they are browned.
Add the chopped chives and shallot at the last moment.
Separate the filo sheets and brush them with melted butter.
Place the cold mushrooms on the sheets and fold into parcels.
Cook in a very hot oven for 5 minutes.
Heat the veal jus.
Thinly slice the green apples with a mandolin. Arrange the apple slices in a rose on the plates.
Arrange the spinach seasoned with olive oil and balsamic vinegar in a circle on the bed of apple. Remove the parcels from the oven, place them on the plates and pour over the veal jus.