Puff Pastry Topping:
- 80g puff pastry
- Plain flour for rolling pastry
- Spray oil
- Salt and Black pepper
- 1 tablespoon butter
- 1 tablespoon oil
- 300g mushrooms (Like: mostly chestnut mushrooms, plus a few white mushrooms), cut into chunky dice
- 3 cloves garlic, minced
- 75g shallots, sliced
- 100g cooked chestnuts, cut into chunky dice
- 4 tablespoons dry white wine
- ½ teaspoon dried thyme
- 250ml vegetable stock
- 50ml single cream
- 50g gruyère cheese, grated
- 4 tablespoons fresh parsley, chopped
- Star by preparing your pastry. On a well-floured surface, roll out the pastry and cut it into several rectangles. Lay them on a baking sheet lined with baking paper. Spray the pastry pieces lightly with oil, and season with salt and black pepper. Set aside.
- Preheat the oven to 200°C (Gas Mark 6 / 400°F).
- Melt the butter with the oil in a large frying pan, and add the diced mushrooms, minced garlic and sliced shallots. Fry over a medium-low heat for 5 minutes, and then add the chopped chestnuts. Continue to cook for another 5 minutes, stirring regularly, until the mushrooms and onions are soft.
- At this point, you can put the pastry into the pre-heated oven for about 10 minutes, until puffed up and golden brown.
- While the pastry is cooking, add a good glug of wine and some dried thyme to the mushroom mixture, and cook for a couple of minutes until most of the wine has evaporated. Add the stock, and bring to a simmer. Continue to simmer gently until the mixture has reduced a little, just a few minutes. Add the cream and grated gruyère, and mix together. As the cheese melts it should help to form a creamy sauce. Bring the mixture to your desired consistency (add a dash more stock if you’d like it to be thinner, or simmer it for a few more minutes to thicken it up). Season to taste.
- Add the fresh parsley just before serving, and serve topped with a piece of puff pastry.
Note: Serves 2.
Photo Credit: amuse-your-bouche.com