Festive fungi
BOSH!’S VEGAN CHRISTMAS CRISS CROSS
mushrooms to the pan, increase the heat to high and cook for 10 minutes, until the mushrooms are well sweated. Pour over the red wine and cranberry sauce. Add the bay leaf. Simmer for six to seven minutes, until most of the liquid has evaporated.
6. Reduce the heat, add the ground nutmeg and cinnamon and stir for one minute. 7. Take the roasted mushrooms out of the oven, turn off the heat and open the foil. Transfer the mushrooms to a plate and pour the cooking liquid into a mixing bowl.
8. Add the breadcrumbs and nut meal to the cooking liquid and mix everything together. Tip in the mushroom mince, removing the bay leaf. Fold everything together to form a thick, textured dough. Leave to cool to room temperature. 9. Lay one sheet of puff pastry on the baking sheet. Spread half the mushroom mixture lengthways down the middle and mould it into a flat rectangular shape, leaving at least 5cm of pastry on each side. Place the roasted mushrooms along the top of the mixture in two rows.
Layer the rest of the mixture over the top, encasing the mushrooms completely. Smooth and shape into a neat rectangular mound.
10. Brush a little milk around the exposed pastry edge. Lay the second pastry sheet over the filling and smooth it down well, with no air bubbles. Seal the edges by pressing the pastry sheets together all the way around. Trim any excess pastry from the edges, making sure you leave a 1.5cm crust around the base. Use a fork to crimp all around the edges of the pastry, firmly sealing it.
Take a sharp knife and score a criss-cross pattern across the top. Pierce a few air vents in the top. If you’re feeling creative, top with decorative shapes cut from excess pastry. Place in the fridge for 20 minutes. Preheat the oven to 180°C.
Take the criss-cross out of the fridge and put it in the hot oven. Bake for 25 minutes.
13. Meanwhile, make a glaze by pouring the maple syrup and milk into a small dish and mixing together.
14. Take the criss-cross out of the oven and brush it all over with the glaze. Continue to bake until golden brown and crispy, about 25 minutes. Remove from the oven, cut into slices and serve immediately with all the trimmings.