{"id":16687,"date":"2014-09-01T18:33:47","date_gmt":"2014-09-01T16:33:47","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=16687"},"modified":"2014-09-01T18:33:47","modified_gmt":"2014-09-01T16:33:47","slug":"filo-rolls-with-chanterelle-mushrooms-and-goat-cheese","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=16687","title":{"rendered":"Filo Rolls with Chanterelle Mushrooms and Goat Cheese"},"content":{"rendered":"

\"chant_filopp\"Every year, when I see first chanterelles on the market, I am looking forward to baking\u00a0my\u00a0chanterelle and goat cheese tart<\/a>, the most delicious way\u00a0I can imagine to prepare\u00a0this wonderful\u00a0mushroom. This year however, as\u00a0a follow up of my\u00a0recent\u00a0filo experiments,\u00a0I decided to fill these Greek pastry sheets with the mixture I usually put into the tart\/tartlets, thus creating a lighter and slightly quicker way to enjoy\u00a0my beloved\u00a0chanterelle and goat cheese combination.<\/p>\n

For those who don’t know chanterelle (Cantarellus Cibarius)<\/em>, it’s an orange\/yellow trumpet-shaped wild mushroom with a delicate aroma and taste. Chanterelle\u00a0picking\u00a0it is a very rewarding activity,\u00a0since this mushroom\u00a0is well visible thanks to\u00a0its bright colour; moreover, it tends to grow in groups. I haven’t picked mushrooms for ages, but luckily, when season comes, certain varieties, such as chanterelles, are abundant here on markets and even in supermarkets. In spite of its delicate flavours, chanterelle pairs perfectly\u00a0with goat cheese and fresh marjoram, so I encourage all those who can buy it to try this surprisingly good mixture of flavours. Thin, flaky filo\/phyllo pastry sheets are a perfect light and neutral company for this delicious filling.\u00a0<\/span><\/p>\n

TIPS:\u00a0<\/span>If you cannot get chanterelle, try replacing it with any other wild mushroom as long as it has a delicate taste and keeps firm after being cooked (I wouldn’t use here the farmed button mushroom\/crimini, or whatever it’s called in your country).<\/p>\n

I prefer to use here only fresh goat cheese or half fresh cheese and half ripening cheese. If you use only ripening goat cheese, the result will be very rich, fattier and much heavier, but of course it’s up to you (a Greek goat cheese, which has a feta consistency, is also a good option, though it’s very salty, so\u00a0adjust the\u00a0salt\u00a0added to\u00a0the mushrooms accordingly or\u00a0maybe combine it with another, less salty cheese).<\/span><\/p>\n

Fresh marjoram can be replaced with fresh oregano or fresh thyme, but if you cannot get either, do not add dried herbs because they are slightly bitter and will completely spoil this unique combination.\u00a0<\/span><\/p>\n

Preparation: about one hour<\/em><\/p>\n

Ingredients (yields 5 filo rolls):<\/em><\/p>\n

5 filo\/phyllo sheets<\/em><\/p>\n

200 g fresh chanterelle mushrooms (cleaned)<\/em><\/p>\n

150 g fresh goat cheese or a mixture of fresh cheese and ripening cheese<\/em><\/p>\n

3\u00a0tablespoons cream or Greek yogurt<\/em><\/p>\n

1 shallot or small onion, chopped<\/em><\/p>\n

fresh marjoram or oregano or thyme (leaves only)<\/em><\/p>\n

salt, pepper<\/em><\/p>\n

1 tablespoon butter<\/em><\/p>\n

Heat the oven at 190\u00b0C.<\/p>\n

Wash the chanterelles and cut the bigger ones into pieces.<\/p>\n

Heat some oil in a pan and at low heat fry the shallot.<\/p>\n

When it softens a bit, add the chanterelles and fry at medium heat until they lose their juices.<\/p>\n

Add salt, pepper, marjoram leaves and combine with goat cheese (crumbled if it’s hard) and with cream\/yogurt.<\/p>\n

Divide into 5 equal portions and roll into individual filo sheets.<\/p>\n

Brush every sheet with melted butter and bake until golden (about 10 minutes).<\/p>\n","protected":false},"excerpt":{"rendered":"

Every year, when I see first chanterelles on the market, I am looking forward to baking\u00a0my\u00a0chanterelle and goat cheese tart, the most delicious way\u00a0I can…<\/p>\n","protected":false},"author":1,"featured_media":16688,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[130,204,10,209,20,85,18],"tags":[45],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16687"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16687"}],"version-history":[{"count":14,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16687\/revisions"}],"predecessor-version":[{"id":16749,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16687\/revisions\/16749"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/16688"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16687"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16687"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}