- 400 grams of chestnut mushrooms
- 350 grams of fresh spinach
- 100 grams of walnuts
- 30 grams of breadcrumbs
- 100 ml of white wine vinegar
- 50 ml of Neolea olive oil
- 3 cloves of garlic
- 1 red onion
- 1 roll of fresh puff pastry
- 1 bouillon cube
- 1 egg
- Sprigs of fresh thyme
- Optional: blue cheese
- Cut the onion and garlic in very small pieces and fry in a little bit of olive oil for a couple of minutes. After 2 minutes, add 100 ml of white wine and the bouillon cube. Simmer for 15 minutes over medium-high heat.
- Meanwhile, finely chop the mushrooms and fry in a bit of oil for 10 minutes until brown and the moisture has evaporated.
- Add the mushrooms to the onion-garlic mixture. If all goes well, a large part of the moisture has evaporated. Also add the leaves of a few sprigs of thyme and let it simmer slowly for another 10 minutes.
- Meanwhile, stir-fry the spinach for about 4 minutes until it has shrunk. Rinse with cold water, sprinkle with salt and pepper and drain well (squeeze out moisture).
- Mix the finely ground walnuts and breadcrumbs in the mushroom mixture and add salt and pepper to taste.
- Roll out the puff pastry on a baking sheet. First divide the spinach in the middle, then the mushrooms and then the optional cheese. Fold well and brush the entire puff pastry with the egg. Place in a preheated oven at 175 degrees for approximately 40 minutes or until golden brown.
- Let cool for half an hour before slicing and serving.
Out of this world taste, absolutely the highest quality olive oil I've had. Tried many different ones before but I will stay with Neolea for sure!
Great for all uses, especially tasty in salad dressings and as a bread dipper. Love it!
I'm truly amazed by the flavor of this olive oil, me and my friends really loved it :) Love from San Francisco