INGREDIENTS
200 g
Chestnut mushrooms
2
Garlic cloves
15 g
Porcini mushrooms, dried
4
Portobello mushrooms, medium-sized
1
Shallot, large
300 g
Spinach
3
sprigs Thyme
1
Egg, small free-range
1
squeeze Lemon juice
2 tbsp
Olive oil
750 g
Lighter ready-rolled puff pastry
150 g
Camembert
1
Rocket salad