Filo dough trays with mushroom ragout

Name: filo dough trays with mushroom ragout
Total time: 55 min
Yield: 4
Ingredients: 250 ml water; 125 ml whipped cream; 25 gram flour; 250 gram chestnut mushrooms, sliced; 25 gram butter; 50 ml dry white wine; 1 tablespoon grated lemon peel; 3 tablespoons leaf parsley; 2 tablespoons fresh thyme leaves; 2 tablespoons olive oil; 4 slices filia dough (frozen); 30 gram porcini mushrooms

Ingredients

Directions

Defrost the filo pastry. Finely chop the thyme of parsley. Grate the lemon zest and cut the mushrooms into slices.
Let the ceps in the boiling water soak for 20 minutes.
Preheat the oven to 200 ° C.
Brush the soufflé trays thinly with olive oil.
Brush the slices of filo pastry with olive oil, sprinkle half of the thyme and fold the slices double. Brush the top thinly with olive oil.
Push a stack of filo pastry into each soufflé dish and let the dough stick out clutterily.
Bake the filo dough trays in the oven in 15-20 minutes until golden brown and crispy.
Carefully remove the trays from the oven from the soufflé trays and let them cool down on a rack.
In a dish, beat the parsley with half of the lemon zest, wine and half of the olive oil into a sauce.
Take the porcini mushrooms with a spoon from the moisture and squeeze them above the soaking water. Finely chop the porcini mushroom. Keep the soaking water.
Heat the butter in a pan and fry the mushrooms and porcini mushrooms on a high heat until light brown.
Stir in the thyme and half of the lemon zest with salt and pepper. Sprinkle the flour over it.
Pour in half of the mushroom softening liquid while stirring and stir everything into a thick sauce.
Stir fry the whipped cream for a dash and let everything simmer for a nice ragout. If necessary, dilute with more moisture.
Place the filo dough trays on plates and put the mushroom ragout in it.
Drizzle the parsley sauce around the trays and sprinkle some of the sauce in the middle of the ragout.