Mushroom Stuffed Filo Parcels

Ingredients 6 medium-sized Field Mushrooms (flat) oil to fry the mushrooms 225g/8oz packet fresh or frozen Filo Pastry 25g/1oz Butter or vegan Margarine*, melted 30ml/6tsp Cranberry or Redcurrant sauce extra Cranberry or Redcurrant sauce, to serve Ingredients for Hazelnut Stuffing 1 packet Vegetarian Stuffing mix, eg. parsley, lemon and thyme 1 small Onion, finely chopped 1 stick Celery, finely chopped 15g/1/2oz Butter or Vegan Margarine* 25-50g/1-2oz roasted Hazelnuts, chopped Milk, dairy or soya*, for binding Method Pre-heat the oven to 190°C/375°F/Gas Mark 5. Fry the mushrooms for 3-4 minutes on each side until tender, then cool. Make up the stuffing mix of your choice. Fry the onion and celery in the butter or margarine*, and then add the stuffing mix and hazelnuts. Add a little milk (dairy or soya*) if necessary to bind together. Leave to cool. Fill each flat field mushroom with the stuffing mixture. Take 3 sheets of filo pastry at a time. Cut in half so you have 10 12.5cm/4-5 inch squares. Take one square and brush with a little melted butter or margarine. Place another square on top at an angle, and brush again. Do the same with a third sheet. Place a stuffed mushroom in the middle of the filo pastry and top with a teaspoon of cranberry or redcurrant sauce. Bring the edges of the pastry up together and pinch them to form a little parcel. Make up the rest of the parcels in the same way. Brush with melted butter or margarine* and place on a greased baking tray. Bake in the preÐheated oven for 15-20 minutes until the pastry is crisp and golden. Serve hot with extra cranberry or redcurrant sauce. Tip -- A tasty alternative filling is to top the mushrooms with a piece of vegetarian Brie in place of the stuffing, and then top this with the cranberry or redcurrant sauce. In the summer, you could fill each mushroom with ricotta and spinach and top with a teaspoon of peach chutney to give a Mediterranean flavour to the parcels.