Ricotta and Oyster Mushroom Bundles

Ingredients (for 8 servings): 500 g baby oyster mushroom caps
(small-sized young oyster mushrooms), 5 tbsp olive oil, 1 tbsp salt,
1 pinch of freshly ground black pepper, 5 tbsp fresh coriander leaves,
300 g ricotta cheese, two portions of ready-made puff pastry
(2 × 275 g), or those who have time can also use homemade puff
pastry

Preparation: Baby oyster mushrooms are not yet mature for
picking, hence they are young and crisp, making them advantageous
for use in ragout, soups, or even as fillings for pastries without the
need for chopping. Place the olive oil and whole oyster mushroom
caps in a deep skillet and sauté over high heat until the mushrooms
are nicely browned. Remove the skillet from the heat, then season
the mushrooms with salt and pepper. Add the chopped coriander
and ricotta cheese. Cut the ready-made puff pastry into 6×6 cm
squares, and place a small spoonful of the filling in the center. Fold
the corners diagonally to create bundles. Arrange the bundles on
a greased baking sheet and bake in a preheated oven at 180°C for
13-15 minutes.