Roast Field Mushroom With Lamb Fillet Saute And Lemon Peppe Recipe
Servings: 1
Ingredients
- 4 lrg field mushrooms
- 100 gm button mushrooms
- 50 gm Shitaki mushrooms
- 50 gm butter
- 140 gm lamb fillets
- 1 Tbsp. stir-fry seasoning
- 1/2 tsp paprika
- 1/2 x onion
- 2 Tbsp. minced basil
- 4 Tbsp. extra virgin olive oil
- Â Â cracked pepper
- 12 x filo sheets
- Â Â Lemon pepper
Directions
- Season the mushrooms with cracked pepper and drizzle with oil.
- Pre-roast the large field mushrooms at 180 C for 15 min.
- Slice the lamb fillets into 1cm slices, marinate in the stir-fry seasoning, paprika and extra virgin olive oil.
- Heat a heavy bottom pan and cook the remaining mushrooms in oil and butter till golden. Remove from the pan.
- Wipe pan out and saute/fry onions with oil and butter till soft, remove and keep to one side.
- Reheat the saute/fry pan and add in the lamb fillets. Cook till rare.
- Place the saute/fry mushrooms, onions and lamb fillets and toss together, check the seasoning.
- To assemble the mushroom tarts, butter the filo sheets and sprinkle lemon pepper between each sheet.
- Place a field mushroom in the centre of three layers of filo and spoon the lamb fillet mix proportionately in the centre of each field mushroom.
- Wrap the filo around the mushrooms and shape into a beggar's bag.
- Cook at 150 C for 15 min or possibly till the filo is golden.
- Makes 4
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 403g | |
| Calories 1162 | |
| Calories from Fat 1019 | 88% |
| Total Fat 115.09g | 144% |
| Saturated Fat 41.82g | 167% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 361mg | 15% |
| Potassium 821mg | 23% |
| Total Carbs 12.1g | 3% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.87g | 3% |
| Protein 24.38g | 39% |
