Method

• Preheat the oven to 200C/180Cfan/Gas6.
• Put the dried porcini mushrooms in a bowl. Cover with boiling water and set aside for 20 minutes. Drain well and squeeze out any excess liquid. Finely chop and set aside for later.
• Remove the stalks from the Portobello mushrooms. Arrange (dome side up) on a non-stick baking sheet. Brush each mushroom with a little olive oil. Sprinkle over fresh thyme (leaves only) from 3 sprigs of thyme. Season with salt and freshly ground black pepper.
• Roast the Portobello mushroom for 20 minutes or until tender. Drain on kitchen towel and leave to cool.
• Add the butter and olive oil to a frying pan set over a medium heat. Fry the shallots for 5 minutes. Add the sliced chestnut mushrooms and fry for a further 5 minutes. Add the drained and chopped porcini mushrooms. Add the 3 remaining sprigs of fresh thyme (leaves only), Black Garlic Paste, soy sauce and paprika. Turn the heat down to low and continue to cook for 10 minutes, stirring from time to time, until the mixture is dry and reduced. Turn the heat up slightly and add the fresh spinach. Cook until the spinach has wilted.  
• Season to taste with salt and freshly ground black pepper. Set aside to cool completely. 
• On a lightly floured clean work surface cut out 2 x 15 cm heart shapes and 2 x 20cm heart shapes 
• Lay one 15 cm heart shaped puff pastry on a non-stick baking sheet. Place one Portobello Mushroom (dome side down) on to the centre of the heart shape. Cover the Portobello mushroom with a little of the mushroom and shallot mixture. Top with cheese and scatter over half the chopped Black Garlic. Place the second half of the Portobello mushroom, (dome side up) on top of the mushroom filling.
• Brush the edges and any exposed areas of the puff pastry heart with beaten egg. Place one 20 cm heart shape over the mushroom. Now for the slightly tricky bit – manipulate the top heart over the mushroom. Use your hands to shape the puff pastry around the mushroom stack. Press the edges of the pastry until well sealed then crimp the edge of the heart with a fork. Trim if necessary to obtain a defined heart shape. Brush the top with beaten egg. Use a 1cm heart cutter to make a hole in the top of the pastry to allow the steam to escape. 
• Repeat the process with the remaining puff pastry hearts and mushroom mixture. Transfer to a non-stick baking tray. Chill for 20 minutes.
• Preheat the oven to 220C/200Cfan/Gas7. Cook for 25 minutes until golden.

To Serve: serve with a simple green salad with BGK’s Black Garlic Vinaigrette. Alternatively, serve with BGK’s Black Garlic Brandy Cream Sauce and steamed vegetables.

Top Tip: it is important to remove as much moisture as possible from the mushrooms. They need to be cooked long enough so the mushrooms release their moisture and then cooked until the liquid evaporates. This will prevent the pastry from getting soggy. 

N.B. There may be some remaining filling and puff pastry – cut out puff pastry squares, add some Black Garlic Mushroom Filling and make ‘turnovers’.