INGREDIENTS

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200g wild mushrooms (we used the Waitrose mixed box of Oyster, Maitake and Shiitake) 

1 tsp fresh thyme leaves, plus a few more for sprinkling

320g pack of ready rolled puff pastry 

Extra virgin olive oil

Mediterranean Walnut CRUM 

A little milk for brushing (we used oat milk)

Sea salt

Freshly ground black pepper

Serves 6

METHOD

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Pre-heat the oven to 180 deg. 
Heat a little olive oil in a small frying pan.  Tear up the delicate mushrooms, add to the pan with the thyme leaves.  Season with salt & pepper and fry for a few minutes, until just starting to turn golden. Then remove from the heat.  

While mushrooms are cooking, make your CRUMS paste by combining around 25ml olive oil in a little dish with 60g Mediterranean Walnut CRUM.  

Cut your pastry sheet into 6 rectangles and place on a baking sheet (remember to leave enough room for expansion!).  Score a 1cm border inside of each with a sharp knife.  Put a generous teaspoon of CRUMS sauce into the centre of each rectangle and spread out to the inner border, so that the outer cm is left clean.  Carefully pile the mushrooms into the centre and brush the edges with a little milk.  Bake for around 15mins until golden brown.