Lifafa mushrooms, braised spinach roasted tomato-sesame chutney
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This mushroom pastry recipe can be made in a variety of ways. Follow Vineet Bhatia's fill recipe to create an impressive starter or simply make the puff pastry and mushroom elements and serve with a salad as a light lunch. Some of the more unusual spices for this vegetarian dish can be purchased at an Indian supermarket or online.
First published in 2015
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Ingredients
Metric
Imperial
Lifafa mushrooms
- 750g of assorted fresh mushrooms, chopped
- 1 egg, beaten
- 4 sheets of puff pastry
- 3/4 tbsp of cumin seeds
- 3/4 tbsp of green chillies, chopped
- 1 tbsp of garlic, chopped
- 1 large onion, chopped
- 1 tsp red chilli powder
- 8 large spinach leaves, stalks removed
- 3/4 tbsp of ginger, chopped
- 3 tbsp of vegetable oil
- salt
Braised spinach
- 500g of baby spinach, coarsely puréed
- 1 shallot, finely chopped
- 3 tbsp of double cream
- 1 tbsp of unsalted butter
- 1 tsp fresh ginger, finely chopped
- 1/4 tsp garam masala
- 1 tsp garlic, finely chopped
- 1 tbsp of vegetable oil
- salt
Tomato-sesame chutney
- 250g of tomatoes, halved
- 1 tsp green chillies, finely chopped
- 1 tsp fresh ginger, finely chopped
- 1 tbsp of fresh coriander, finely chopped
- 3/4 tsp red chilli powder
- 1 tsp black mustard seeds
- 10 curry leaves
- 1 pinch of asafoetida
- 2 tbsp of toasted sesame seeds
- 1 tsp sugar
- 1 1/2 tbsp of vegetable oil
To plate
- 4 tbsp of balsamic vinegar
- 1 pinch of sugar
SAVE RECIPE
Method
1
To make the tomato-sesame chutney, heat the oven to 200°C/Gas mark 6. Roast the tomatoes for 30 minutes, skin and then chop
- 250g of tomatoes, halved
2
Heat the oil in a pan and add the mustard seeds. As they splutter, add the ginger and green chilli and sauté for a minute
- 1 1/2 tbsp of vegetable oil
- 1 tsp black mustard seeds
- 1 tsp green chillies, finely chopped
- 1 tsp fresh ginger, finely chopped
3
Add the curry leaves, chilli powder and asafoetida and cook for 30 seconds, then stir in the chopped tomatoes, sugar and some salt
- 10 curry leaves
- 3/4 tsp red chilli powder
- 1 pinch of asafoetida
- 1 tsp sugar
- salt
4
Simmer until the chutney has thickened, then remove from the heat and leave to cool. Stir in the chopped coriander and sesame seeds, and set aside until needed
- 1 tbsp of fresh coriander, finely chopped
- 2 tbsp of toasted sesame seeds
5
To make the Lifafa mushrooms, heat oil in a pan, add the cumin seeds and as they begin to splutter add the garlic, ginger, green chilli and onion. Sauté over a high heat to soften but do not colour
- 3 tbsp of vegetable oil
- 3/4 tbsp of cumin seeds
- 1 tbsp of garlic, chopped
- 3/4 tbsp of ginger, chopped
- 3/4 tbsp of green chillies, chopped
- 1 large onion, chopped
6
Add the chopped mushrooms and red chilli powder to the ginger and onion mix and stir-fry until the mushrooms are cooked
- 750g of assorted fresh mushrooms, chopped
- 1 tsp red chilli powder
7
Remove from the heat and add the salt. Mix and tip the mushrooms into a colander so any excess liquid will ooze out. Leave for 30 minutes to cool
8
Roll each pastry sheet out to 12.5 x 17.5cm
- 4 sheets of puff pastry
9
Heat the oven to 175°C/Gas mark 3-4. Place 1 spinach leaf across the centre of each puff pastry sheet, top with a mound of mushrooms and top again with another spinach leaf
- 8 large spinach leaves, stalks removed
10
Fold the puff pastry over the spinach to make a parcel. Turn the parcel over, place on a roasting tray, brush with the beaten egg and bake for 7 minutes or until the puff pastry turns golden
- 1 egg, beaten
11
To make the braised spinach, heat the vegetable oil and butter in a frying pan. Add the garlic, ginger and shallot and sauté until softened but not coloured
- 1 tbsp of vegetable oil
- 1 tbsp of unsalted butter
- 1 tsp garlic, finely chopped
- 1 tsp fresh ginger, finely chopped
- 1 shallot, finely chopped
12
Add the spinach, salt and garam masala and sauté till the spinach is cooked. Add double cream, bring to a boil and remove from the heat
- 500g of baby spinach, coarsely puréed
- salt
- 1/4 tsp garam masala
- 3 tbsp of double cream
13
Make a balsamic reduction by putting the balsamic vinegar into a pan and set the heat to high. Boil the vinegar until It reduces by about half, whisking continuously so as not to burn it
- 4 tbsp of balsamic vinegar
14
Once reduced, add a pinch of sugar and continue to simmer until it has reached a syrupy consistency
- 1 pinch of sugar
15
Dress the spinach with the balsamic reduction. Spoon the braised spinach onto the plates. Place a mushroom lifafa on the spinach and garnish with a quenelle of tomato-sesame chutney
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