15g butter |
|
melt |
Brush one sheet of pastry with butter, sprinkle with breadcrumb mixture. Repeat with remaining sheets. Place mushrooms along side of pastry, leaving 5cm border. Fold in edges and roll up. Brush all over with butter. Bake in moderate oven 30 minutes. |
1/3 cup flour |
|
stir in, cook stirring 1 minute |
1/2 cup milk |
|
gradually stir in, stir until mixture boils and thickens |
1/3 cup sour cream |
30g butter |
|
heat |
stir in until mixture thickens |
500g baby mushrooms |
sliced |
|
cook, stirring occasionally, until soft and all liquid has evaporated |
1 clove garlic |
crushed |
6 sheets filo pastry |
|
80g butter |
melt |
1/4 cup dry breadcrumbs |
|
combine |
1/4 cup parmesan |
grated |
1 teaspoon dry mustard |
|
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