INGRIDIENTS:
- 4 sheets of phyllo pastry
- 150g button mushrooms
- 1 leek (white part only)
- 1 carrot
- 1 garlic clove
- 1 tbsp chopped cilantro (coriandre ciselée)
- Olive oil
- Salt and pepper
HOW TO MAKE
1. Preheat the oven to 210°C (410°F). Peel and grate the carrot, thinly slice the leek into rounds, and cut the mushrooms into slices. Peel and crush the garlic clove.
2. Heat 2 tablespoons of olive oil in a frying pan and add the carrot and leek. Cook for about 5 minutes, stirring occasionally, then transfer to a plate. In the same pan, sauté the mushrooms with garlic for another 5 minutes. Add the cooked carrot and leek back into the pan, along with cilantro. Season with salt and pepper.
3. Cut each phyllo pastry sheet in half. Lightly brush one half with olive oil using a brush. Place a spoonful of the mushroom mixture on the half-sheet and roll it up tightly, folding in the sides to form a spring roll shape.
4. Repeat with the remaining sheets and mushroom mixture, placing each spring roll on a baking sheet lined with parchment paper and lightly brushed with olive oil.
5. Bake in the preheated oven for 10 to 15 minutes, flipping them halfway through cooking, until they are golden and crispy.
Enjoy your Mushroom Spring Rolls with love of The Recipe Station!