1 Tbsp olive oil
1 large onion, sliced
2 cloves garlic, crushed 500 g DENNY Button Mushrooms, sliced 6 sprigs fresh thyme, leaves chopped
200 g baby spinach 200 g Denny Braai Mushrooms 150 g Soft Goat's Cheese 1 x sheet readymade puff pastry 2 x Free Range Egg yolks
Freshly ground black pepper
Heat the oil in a large pan and fry the onions until well caramelised. Add garlic, button mushrooms and thyme and fry for 5 minutes more until the mushrooms have softened. Add the spinach and cook for a further minute. Season well with salt and pepper. Remove from the heat, place in a sieve over a large bowl and leave to cool.
Preheat oven to 200˚C. Place 3 large braai mushrooms onto a rack on a baking sheet and bake for 15-20 minutes. Drain mushrooms on paper towel.
Squeeze out any excess liquid from the mushroom mixture and then tip the cooled mixture into a large bowl and stir through the goat’s cheese. Lay a large sheet of clingfilm on a work surface and tip half the mixture into the middle. Top with three large braai mushrooms and the other half of the mixture. Mould into a rough log shape then roll up tightly in the clingfilm. Chill for 1 hour until firm. Roll out the puff pastry into a large rectangle. Lay the cylinder of filling on top and unwrap.
Whisk the egg yolks and brush along the edges of the pastry.
Carefully roll the filling in the pastry finishing with the join on the underside. Press the ends together to seal. Score the pastry and brush with a layer of egg wash. Place on a baking sheet lined with baking parchment and bake for 35-40 minutes until the pastry is golden brown and crisp. Leave to stand for 5 minutes before slicing and serving.