Vegetarian Christmas Cracker Recipe
This vegetarian Christmas Cracker recipe is made from wild mushroom, chestnut and goats cheese, wrapped in fill pastry like a savoury strudel. Pull it like a Christmas cracker for really a wonderful Christmas suprise!
A great seasonal alternative for Christmas day for any vegetarians you may have joining you for lunch.
Tom and Henry originally made this delicate masterpiece, vegetarian Christmas cracker recipe on Waitrose TV.
We also have a meat version of this cracker.
All your baking will improve with our ultimate baking stone.
Come and bake with us at our Hobbs House bakery Cookery School.
Photo copyright Joe Sarah
16 sheets filo
For the filling:
500g wild mushrooms or mixed field mushrooms
100g peeled cooked chestnuts
3 cloves garlic
Sprig of thyme
50ml Marsala wine
200g log of goats cheese
1 bag if baby spinach
1 tsp truffle oil (optional)
Salt and pepper
1 egg, beaten
For the mustard sauce:
75ml white wine
250ml double cream
2 tbsp Dijon mustard
2 tbsp whole grain mustard
Small bunch tarragon
First, make the filling: in a large pan, melt half the butter and sweat the chopped garlic and thyme. Break the chestnuts into small chunks and add to the butter. As the butter foams the chestnuts will start to caramelise.
Add the mushrooms and turn up the heat to give them some good colour. When the mushrooms have softened, add the Marsala and reduce by half, then add the spinach and sweat down. By now you should have a thick buttery mushroom filling. Take off the heat, season with salt and pepper, and add the truffle oil and a squeeze of lemon to freshen. Add the diced goats cheese and chill.
Heat your oven to 200°C. Lay the filo out. Melt the remaining butter and brush over one side. Lay two sheets side by side, slightly overlapping, and place two on top so you will have four double layered rectangles.
Place a quarter of the filling in a fat sausage in the middle of each. Roll up length-ways and squeeze the ends like a Christmas cracker. Place on a baking tray, brush with the beaten egg and sprinkle on some flaky sea salt. Bake for 25 mins, or until golden and bubbling.
Whilst the strudel is baking make the mustard sauce.
In a saucepan, sweat the diced shallot in butter. After 5 mins add the white wine and reduce quickly by half. Pour in the cream and mustards and bring to the boil, stirring constantly until the sauce has thickened to the consistency of warm custard. Remove from the heat and season. Add the chopped tarragon and serve with the Christmas cracker.