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How to become a mushroom farmer and a recipe for mushroom filo parcels

Wednesday, June 26, 2019

How I came to be a mushroom farmer and my recipe for delicious filo parcels, filled with shallots, mushrooms, sundried tomatoes and cheese!


Fancy taking up a hobby but are just too lazy?  Be like me and take up mushroom farming.  It’s the best!  Just buy an Oyster Mushroom Kit from The Curious Farmer (I bought mine at Inns Cross Market), add some water, then just wait for the results.  You will have plenty of time for wine and cocktails while you wait.  What other hobby will offer this?

In less than two weeks, you will have an impressive harvest of mushrooms to impress your friends and family.  Believe me, they will be impressed!  Better still, you just have to add some more water (follow the instructions) and you will be blessed with at least one more crop.  That’s some real mushroom farming skills right there!

I used mine to make yummy filo parcels filled with mushrooms, shallots, sundried tomatoes and cheese.  The recipe is detailed below.

A recipe for Mushroom filo parcels

250g mushrooms, finely chopped

2 shallots, finely chopped

100g sun dried tomatoes, chopped

2 spring onions, finely sliced

Zest of half a lemon

40g salted cashew nuts, roughly chopped

100g grated cheddar

Salt and pepper to season

Pack of filo pastry

Oil from the jar of sun dried tomatoe

  • Pre-heat the oven to 180C
  • Fry the shallots and mushrooms in a little oil ( I used a low calorie spray oil)
  • Remove from heat and add the tomatoes, spring onions, cheese, lemon zest, cashews and salt & pepper
  • Place the filo layers under a wet tea towel (to keep them from drying out)
  • Remove one at a time, brush with the tomato oil, add a large spoonful of the mixture and wrap into a parcel shape.  Brush the top with the oil and place on an oiled baking tray
  • Repeat the process until you have used all your mixture
  • Bake the parcels in the oven for 15-20 minutes or until hot and golden in colour
  • Serve and enjoy
  • If you have any filo sheets left over, wrap carefully in cling film and freeze for another time

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