550gramsmushrooms finely choppedeither button of flat*
12teaspoons3 tablespoons French shallot finely chopped
4teaspoons1 tablespoon thyme finely chopped
Salt & pepper
8teaspoons2 tablespoons cranberry sauce
Chivescut in to 2cm lengths
In a heavy based non stick pan heat a couple of tablespoons of olive oil. Fry shallot and garlic until shallots are translucent. Make sure you do not burn the garlic.
Add mushrooms to the pan and cook on medium heat for approximately 15 minutes. Cook until all the liquid released from the mushrooms has been evaporated, and the steam rising from the mix reduces. You want to achieve a very dry mushroom mix.
Place mushroom mixture in a strainer to cool. This will allow any further liquid to drain from the mix.
Once mushroom mixture has cooled transfer to a medium size bowl. Stir in the beaten egg and thyme until well combined. Then season with and pepper to taste. Remember that prosciutto is salty, be careful not to over salt.
Lay your slices of prosciutto on non stick paper, making sure they overlap. I used my sushi mat underneath to aid in rolling.
Place the mushroom mixture along one edge of the prosciutto. Place the mixture evenly and in a log form.
Roll up the mixture inside the prosciutto, like when making a roulade. Do not roll the non stick paper up in the roll. You want to create a nice tight roll.
Once rolled up, wrap in non stick paper and then wrap in aluminium foil. You will end up with a aluminium looking cigar.
Place your 'cigar' in a 180 degree preheated oven and cook for 30 minutes.
After 30 minutes unwrap your log and continue cooking for another 10 minutes. This will allow your roll to brown slightly. Be careful, you don't want the prosciutto to crisp too much, as this will make it difficult to cut.
Leave your mushroom roll to cool.
Once cooled cut roll in to 1.5cm slices.
Place rounds on serving plate and top with chives and a small dollop of cranberry sauce.