Spinach and Mushroom Loaf
Ingredients
- For the crust
- 450 Puff pastry dough (prepared)
- For the filling
- 2 shallots
- 100 grams mixed, fresh Wild mushroom
- 1 Tbsp butter
- salt
- freshly ground peppers
- 200 grams Spinach
- 200 grams Ricotta cheese
- 100 milliliters Whipped cream
- 2 eggs
- 5 medium-sized Porcini mushroom (about 6 cm or 2 1/3 inches tall)
- 2 Tbsps freshly chopped parsley
- 1 tsp freshly chopped thyme
- 1 egg yolk
Preparation steps
For the crust: Thaw out puff pastry.
Preheat the oven to 180°C (approximately 350°F).
For the filling: Peel and mince shallots. Rinse mixed mushrooms and chop. Heat butter in a pan and sweat shallots, add chopped mushrooms and sauté briefly, season with salt and pepper.
Rinse spinach, place in a pot while dripping wet and cook briefly. Remove, drain, squeeze out and mince. Combine spinach and shallot mixture in a bowl. Stir in ricotta, cream and eggs. Stir in parsley and thyme and season with salt and pepper. Rinse remaining mushrooms.
Roll out dough on the work surface.
Line a loaf pan with one sheet of dough. Add a little filling, then place the whole mushrooms next to one another in the filling, Spread remaining filling around mushrooms and top with remaining dough. Trim excess dough, pinch the edges to seal and use any remaining dough to create decorations. Brush dough with beaten egg yolk.
Bake on lowest rail until golden brown, about 50-60 minutes.
