Mushroom Parmiers

Preparation time
20 mins
Cooking time
25 mins


  • 2 sheet good quality puff pastry
  • 2 tablespoons oil or butter
  • 2 cloves garlic , minced
  • 3 tbsp of Geo Watkins mushroom Ketchup
  • 250 g of chestnut mushrooms finely chopped
  • 2 springs of fresh parsley chopped finely
  • 4 springs of fresh thyme
  • Anchovy paste
  • Parmesan cheese finely grated


  1. Preheat oven to 400°F.
  2. If using frozen puff pastry, take out of freezer to let thaw before unwrapping.
  3. In a pan, heat oil or butter over medium heat. Add in garlic, chopped mushrooms, parsley and thyme with the Mushroom ketchup. Sauté until tender, about 5 minutes.
  4. Remove from heat. Let cool to at least room temperature (very important so that the puff pastry dough doesn't get too soft from heat).
  5. Place puff pastry dough on a baking sheet. Apply a thin layer of anchovy paste to the baking pastry sheet
  6. When mushroom mixture is cooled, add to the puff pastry and spread out evenly, leaving room on either side.
  7. Roll both sides in until they meet in the middle. Cut into about 3cm pieces.
  8. Turn and slight flatten on the side and brush with egg wash
  9. Bake at 180 c. for 15-20 minutes or until lightly browned.
  10. Best served warmed.