Mushroom Stuffed Filo Parcels
This recipe was a huge hit at our last Work Day. It was made by Charlie Day, a volunteer visiting for the summer from the UK. She says this is a traditional English Christmas recipe. Charlie will be leaving to go home in a month. We’ll miss her! But when we eat this, we can think of her. If we ever figure out that darn metric system, that is. 
Ingredients
6 medium sized field mushrooms (flat)
Oil to fry mushrooms
225 g packet fresh or frozen filo pastry
25 g melted vegan margarine
30 ml cranberry or red currant sauce
Extra cranberry or red currant sauce for topping
1 packet veggie stuffing mix
1 small onion, finely chopped
1 stick celery, finely chopped
15 g vegan margarine
25-50 g chopped roasted hazelnuts
Soya milk for binding
Instructions
Preheat oven to 375 degrees F
Fry mushrooms 3-4 min each side until tender, then cool.
Make up stuffing mix. Fry the onion and celery in margarine, then add stuffing mix and hazelnuts. Add a little soya milk to bind. Leave to cool.
Fill each flat field mushroom with mix.
Take 3 sheets filo pastry at a time. Cut in half so you have 4-5 inch squares. Take a square and brush it with melted margarine. Place a second square at an angle and brush again. Do the same with the third square.
Place stuffed mushroom on pastry and top with one teaspoon cranberry sauce. Bring edges of pastry together and pinch to form parcel (money bag shape).
Brush with melted margarine and place on greased baking tray. Bake in oven 15-20 minutes until golden brown. Add extra sauce to serve.
Serves 6.
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