Yield: 1 servings
|450 grams||Porcini mushrooms or a selection of wild|
|\N \N||; mushrooms|
|100 grams||Shallots or onions; diced|
|1 \N||Clove garlic; crushed|
|3 tablespoons||Olive oil|
|75 grams||Unsalted butter|
|25 grams||Parsley; chopped|
|25 grams||Chervil; chopped|
|250 millilitres||Double cream|
|\N \N||Salt and pepper|
|300 grams||Puff pastry|
|25 grams||Sesame seeds|
|12 \N||Sprigs chervil|
Roll out puff pastry with a little flour to 1cm thick, trim edges and cut out 4 neat oblongs. Using a sharp knife score the surface diagonally to create a criss-cross of diamonds on top. Rest in a cool place for 1 hour.
Make an eggwash with the milk and beaten egg. Brush evenly over the pastry pillows and sprinkle the sesame seeds on top, place on a greased baking tray.
Bake pillows in a hot oven 220C/425F/gas7 for approximately 20 minutes, remove and keep warm.
Trim the fresh porcini mushrooms, check for dirt and brush or wipe clean, do not wash in cold water as they will take in moisture like a sponge and release this when being cooked. Slice mushrooms in to even pieces.
Heat 1oz butter and 3tbsp oil in a pan, add the diced shallot and crushed garlic and fry for 2-3 minutes, add the porcini and toss colouring evenly and the liquid released reduces by half. Add the brandy and flame to burn off impurities, add the double cream, bring to the boil and add the chopped herbs and simmer, when sauce reduces to a coating consistency season and set aside.
Split the pastry pillows with a sharp knife and arrange the bases on warm plates, using a slotted spoon cover the pastry base with mushrooms, whisk the 2oz cold butter in to the remaining sauce a bit at a time, coat mushrooms and pour the remainder on to the plates, arrange the pastry tops on the mushrooms at an angle, garnish with chervil sprigs at edge of plate, serve immediately.
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Carlton Food Network
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