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Saquitos de Setas con Melaza y Salsa Brava
Ready-to-use brik pastry or spring roll wrappers are available to buy and have many uses. It is best to provide a spoon when serving this pincho so the sauce can be fully enjoyed.

Posted by Grub Street Publishing Published See Grub Street Publishing's 46 projects »

© 2021 Gonzalo Baró / Grub Street Publishing · Reproduced with permission. · Vegan Recipes from Spain By Gonzalo Baró Published by Grub Street
  • Step 1

    Make the sauce first. Peel and finely chop the onion. Heat 1 tablespoon of oil in a small frying pan and sweat the onion over a low heat until translucent. Add the chopped tomato and paprika and bring to the boil, then simmer for about 12 minutes. Season with a pinch of salt and sugar. Strain the sauce through a sieve and set aside.

  • Step 2

    For the parcels: finely chop the mushrooms. Peel and finely chop the onion, then sweat in a frying pan with 1 tablespoon olive oil until translucent. Add the mushrooms and fry over a high heat for about 3 minutes.

  • Step 3

    Lightly season with salt and pepper and stir in the treacle, then leave to cool.

  • Step 4

    Put a scant tablespoon of the fried mushrooms on each pastry sheet. Then bring the diagonally opposing corners of the sheet together, lightly twist, then tie closed with cooking string.

  • Step 5

    Arrange the parcels on a baking tray lined with baking parchment and cook in the oven, pre-heated to 200°C/400°F/gas 6, for about 10 minutes, until light golden.

  • Step 6

    Just before serving, remove the string and carefully tie each parcel with a chive leaf.

  • Step 7

    Warm the sauce through, then serve each parcel with half a teaspoon of sauce.

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