Recipe: Vegan Mushroom Spiral

From goodhousekeeping.com

If not cooking for vegans, you can use honey instead of the maple syrup, if you prefer. Check your soy sauce is vegan, if needed 

Yields: 6 serving(s)   Prep Time: 45 mins  Cook Time: 1 hr  Total Time: 1 hr 45 mins  Cal/Serv: 285

Ingredients

• 30 g 

  dried porcini mushrooms 

• 5 Tbsp. 

  olive oil, plus extra to grease

• 250 g 

  chestnut mushrooms, roughly chopped

• 150 g 

  oyster mushrooms, roughly chopped

• 3 

  garlic cloves, crushed

• 3 

  thyme sprigs, leaves picked

• 1 tsp. 

  cayenne pepper

• 1 Tbsp. 

  soy sauce, see intro

• 200 g 

  spinach

• 7 

  large filo pastry sheets, we used Jus-Rol

• 2 tsp. 

  maple syrup, see intro

• 2 Tbsp. 

  mixed seeds

• Directions
1. Step 1Put the dried porcini into a heatproof bowl or jug and cover with just-boiled water. Leave to soak until needed. Heat 1tbsp oil in a large, deep frying pan over high heat and cook the chestnut and oyster mushrooms for 10min, until golden and any moisture in the pan has evaporated. 
2. Step 2Reduce heat to medium and stir in the garlic, thyme, cayenne and plenty of seasoning and cook for 1min, until fragrant. Stir in the soy sauce, followed by the spinach, in batches if needed, until the spinach wilts. 
3. Step 3Drain the soaking porcini, roughly chop and add to the mushroom pan. Set aside to cool. 
4. Step 4Preheat oven to 200°C (180°C fan) mark 6 and grease and line a 20.5cm springform tin with baking parchment. Lay a filo pastry sheet on a work surface, with the long edge closest to you. Brush the top with a little oil. Lay a second filo pastry sheet beside the first, overlapping the short edges slightly to make a long, thin rectangle. Brush the second sheet with oil. Lay 4 more filo sheets on top of the first 2, stacking and brushing with oil to make the rectangle 3 layers thick. 
5. Step 5Spoon on filling in a line 2cm up from the long edge closest to you, and leaving a 2cm border on both sides. Fold in both short edges on to the fi lling, then carefully roll up from the long edge closest to you, ending with the seam at the bottom. 
6. Step 6Starting from one end, curl the roll into a spiral. Use the remaining fi lo pastry sheet to patch up any splits, if needed, brushing with oil to stick. Carefully transfer to the lined tin, pressing down gently on the spiral to flatten and fill the tin (and any gaps). Mix remaining oil (about 1tbsp) with the maple syrup and brush over the top of  the spiral. Sprinkle over the seeds. 
7. Step 7Cook in the oven for 45min, covering with foil for the final 10min if getting too dark. Leave to cool in the tin for 5min, before transferring to a board and serving in slices.

Per serving:

• Calories: 285     Protein: 9g     Total fat: 14g     Saturates: 2g
• Carbs: 30g     Total sugars: 4g     Fibre: 4g

https://www.goodhousekeeping.com/uk/food/recipes/a62350680/vegan-mushroom-spiral/