Credit: Ken Kwong (veggiesoeasy)
Portobello mushroom, diced
boletus, washed, soaked to soften, and dried, reserve water
vegan cheese powder
filo pastry, defrosted
In a heated wok, heat oil to fry shallot and Portobello mushroom until fragrant. Add Omnipork®. With a spatula, separate into smaller grains.
Season with salt, black pepper, and mushroom powder.
Add water used to soak boletus, oat milk, and vegan cheese powder and stir until thickened.
Brush olive oil on a filo pastry. Fold twice. Add fillings to the center. Fold into an asymmetric shape.
Bake in a 180°C preheated oven until golden (10 mins).