15 gm Dried Chanterelle or Trompets
50gms Button Mushrooms
50gms Swiss Button Mushrooms
1 tbs chopped Parsley
100gms Grated Gruyere Cheese
1 Bunch Asparagus, trimmed and blanched
180gms Melted unsalted Butter
1 Packet Filo Pastry
Sea salt and Cracked pepper
1 cup boiling water

Soak the Dried mushrooms in the hot water for 15-20 mins.

Cut both the button and swiss button mushrooms in half and the slice thinly with the cut side facing the chopping board. Heat a frying pan on medium to high heat with 50gms of the butter in the pan. Meanwhile drain the dried mushrooms and reserve the liqour. Once the butter starts to foam add the sliced mushrooms and cook for a minute, season with a little bit of salt and pepper now so they soaked up the seasoning. Add the soaked mushrooms and turn up the heat a little bit to aid the evaporation of the liquid so the mushrooms don’t stew too much. Taste and adjust the seasoning and add the parsley.

In a small saucepan reduce the soaking liqour until about 1 tbs left pour this over the mushrooms when just taken off the heat and stri thouroughly. Melt the remaining butter in the microwave and lay out a sheet of filo. Brush to coat the enitre surface and cover with another sheet of pastry, cover lightly with butter and cover with a third sheet of filo. Cut into thirds, about 2 cms from the bottom spoon a rectengle of the mushroom ragu so that there is 1 cm gap between the edges. Place a piece of asparagus down the centre of the ragu and sprinkle with the gruyere.

Roll the bottom fo the pastry over the top of the filling to create a cigar, gently squeeze the edges flat and fold into the middle, brush the exposed pastry lightly with butter and gently roll the pastry pushing the air out as you roll.Once rolled brush the top with butter and Place on nonstick oven tray with the crease at the bottom. Repeat with remaining ingredients. Prehaet Oven to 180 degrees. Place tray in middle of oven and bake for 15 mins until golden.