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🍽️ Baked Mushrooms with Puff Pastry Lid

996 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 2 garlic cloves
• 1 tbsp butter
• 2 stalks leek
• 450 g mixed mushrooms (button mushrooms, shiitake.. )
• 4 tbsp dry sherry
• 200 g roasted chestnuts
• 1 tsp thyme
• 2 tbsp parsley (chopped)
• 200 g crème fraîche
• 80 g Roquefort
• 2 sheets puff pastry (frozen)
• 1 egg
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the shallots and the garlic.
2. 2. Finely chop the shallots and the garlic.
3. 3. Thoroughly wash the leek.
4. 4. Remove the tough ends and any dirty leaves from the leek.
5. 5. Slice the leek into thin rings.
6. 6. Clean the mushrooms of dirt.
7. 7. Roughly chop the mushrooms.
8. 8. Peel the chestnuts.
9. 9. Roughly chop the chestnuts.
10. 10. Heat some fat in a pan.
11. 11. Add the chopped shallots and garlic to the hot pan.
12. 12. Sauté the onion mixture briefly.
13. 13. Add the leek rings to the pan.
14. 14. Cook the leek until soft.
15. 15. Add the chopped mushrooms to the pan.
16. 16. Let the mushrooms release their juice.
17. 17. Pour the sherry into the pan.
18. 18. Increase the heat.
19. 19. Let the liquid evaporate completely.
20. 20. Stir the chestnuts into the mixture.
21. 21. Add the herbs.
22. 22. Stir in the crème fraîche.
23. 23. Season the filling with salt.
24. 24. Season the filling with pepper.
25. 25. Divide the mushroom filling among four ovenproof bowls.
26. 26. Crumble the cheese.
27. 27. Sprinkle the cheese over the filling in the bowls.
28. 28. Layer the puff pastry sheets on top of each other.
29. 29. Dust a work surface with flour.
30. 30. Roll out the puff pastry on the floured surface.
31. 31. Cut out four lids from the pastry.
32. 32. Ensure the lids are slightly larger than the bowls.
33. 33. Cut the remaining pastry into strips.
34. 34. Make the strips about one centimeter wide.
35. 35. Moisten the rim of the bowls with water.
36. 36. Stick the pastry strips to the moistened rims.
37. 37. Moisten the pastry strips with water as well.
38. 38. Place the pastry lids on the bowls.
39. 39. Press the edges of the lids firmly.
40. 40. Score the edges with the back of a knife.
41. 41. Cut a small hole in the center of each lid.
42. 42. Whisk an egg.
43. 43. Brush the pastry with the whisked egg.
44. 44. Sprinkle coarse black pepper over the pastry.
45. 45. Preheat the oven to 220 degrees.
46. 46. Bake the portions in the preheated oven.
47. 47. Bake them for about 15 minutes.
48. 48. Remove them when they are golden yellow.
49. 49. Garnish the dishes with thyme.
50. 50. Serve the baked mushrooms hot.

Nutrition per serving

• kcal: 996
• Protein: 22 g · Fett/Fat: 69 g · Carbs: 69 g