Roasted Mushroom Spring Rolls (3) (v) Recipe
Roasted Mushroom Medley, Spinach, Candied Garlic Syrup, Gremolata, White Cheddar Fondue, Pecorino Romano, Rice Paper
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Ingredients
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Mushroom Filling
Spinach and Gremolata
Candied Garlic Syrup
White Cheddar Fondue
Assembly
Method
Mushroom Filling
- 1
Roast the Mushrooms
Preheat the oven to 200°C (400°F). In a baking tray, toss the mixed mushrooms with olive oil, minced garlic, salt, and black pepper. Roast for 15-20 minutes or until golden and tender. Remove from the oven and let cool.
Spinach and Gremolata
- 2
Prepare the Spinach
In a pan over medium heat, sauté the chopped spinach until wilted. Mix in the chopped parsley, lemon zest, and minced garlic. Cook for an additional 2 minutes. Remove from heat and let cool.
Candied Garlic Syrup
- 3
Make the Syrup
In a small saucepan, combine the peeled garlic cloves, sugar, and water. Bring to a boil, then reduce heat and simmer for about 15 minutes, until the syrup thickens. Remove from heat and let cool.
White Cheddar Fondue
- 4
Prepare the Fondue
In a saucepan, combine the shredded white cheddar cheese, milk, and cornstarch. Heat over low-medium heat, stirring constantly until the cheese is melted and the mixture is smooth. Add black pepper to taste.
Assembly
- 5
Assemble the Spring Rolls
Soak a rice paper wrapper in warm water for about 10 seconds until pliable. Place a spoonful of the mushroom filling and spinach mixture in the center. Sprinkle with grated Pecorino Romano cheese. Fold in the sides and roll tightly. Repeat with remaining wrappers.
- 6
Serve
Serve the spring rolls with candied garlic syrup drizzled over them and a side of white cheddar fondue for dipping.