Yield: 1 servings
|250 grams||Puff pastry; (9oz)|
|1 \N||Egg yolk|
|25 grams||Butter; (1oz)|
|1 small||Onion; finely chopped|
|1 \N||Clove garlic; finely chopped|
|225 grams||Button mushrooms or; (8oz)|
|110 grams||Wild mushrooms; (4oz)|
|50 millilitres||White wine; (2fl oz)|
|50 millilitres||White wine vinegar; (2fl oz)|
|50 millilitres||Whipping cream; (2fl oz)|
|110 grams||Chilled butter; (4oz)|
|1 teaspoon||Chives and parsley|
|\N \N||Salt and pepper|
FOR THE SAUCE
Roll out the pastry to 20 x 20cm and 1cm thick and cut into 4 equal triangles. Brush the top with egg and score in a criss cross pattern on top with a small knife. Bake for 10-15 minutes at 190øC/375øF/gas mark 5 until golden brown.
To make the filiing heat the butter in a small saucepan and gently cook the onion and garlic until softened. Add the mushrooms and continue to fry until cooked through.
For the sauce: Heat a small pan, pour in the white wine and vinegar and reduce by half. Pour in the cream and reduce by half again. Over a low heat whisk in the chilled butter until it is throughly mixed. Do not allow the cream to boil or the sauce will lose its creaminess. Add the herbs and remove from the heat.
To serve, slice the puff pastry in half, spoon over the hot mushroom over the base, pour over a little sauce and top with the lids. Eat straight away.
Converted by MC_Buster.
Per serving: 1877 Calories (kcal); 139g Total Fat; (67% calories from fat); 24g Protein; 128g Carbohydrate; 336mg Cholesterol; 862mg Sodium Food Exchanges: 7½ Grain(Starch); ½ Lean Meat; 2 Vegetable; 0 Fruit; 27 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.