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Feta Cheese in Phyllo Pastry with Porcini Mushrooms & Asparagus
(Makes 4 portions)

Ingredients

Porcini mushrooms (fresh) - 250g
Green asparagus - 8 to 10
White asparagus - 8 to 10
Cherry tomatoes - 150g
Cream - 125ml
Dry white wine - 50ml
Onion (chopped) - 50ml
Garlic (chopped) - 25ml
Olive oil - 25ml
Lemon (whole) - 2 slices
Sugar - 10g
Salt and Pepper - to taste

Phyllo Pouch

Phyllo pastry - 4 sheets
Feta cheese (drained) - 200g
Italian parsley - 20ml
Olive oil - 30ml

Method

Wash and peel asparagus with potato peeler (resting the asparagus on an up-side-down pot stops it from breaking during peeling).
Bring 2 pots of water to the boil (just enough water to cook the asparagus), add sugar, lemon slices, butter and salt to the one, and salt and olive oil to the other. Simmer the asparagus until slightly under-cooked, drain and brush with butter - cook the white asparagus in the first pot, and the green in the second.
Slice porcini mushrooms about 1cm thick, and pan-fry in olive oil. Add salt and pepper once cooked and then remove the mushrooms from the pan. Add onions and garlic to the pan and saute whilst de-glace with white wine, then top up with cream. Reduce sauce. Halve asparagus or cut into 3 pieces, then add to together with the cherry tomatoes to the sauce and allow to simmer.
Cut phyllo pastry in half, brush with olive oil and place 2 pieces on top of each other diagonally (leaving 8 corners visible). Cube feta (2x2cm) and mix with chopped Italian parsley. Place cheese mix on top of the phyllo pastry and fold into a pouch. Bake at 180°C for about 12 to 15 minutes, or until golden brown.
Place the pouch on a plate, arrange the asparagus and porcini mushrooms around it and decorate with cherry tomatoes. Drizzle the sauce over.


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