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Ashley De Arrigunaga Montulli
Mushroom broth
Mushroom broth with lid of puff pastry.
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Ingredients
Directions
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Defrost the puff pastry. Clean the mushrooms with kitchen paper and cut the larger ones in half.
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Heat the oil in a soup pan and fry the mushrooms for 5 minutes on medium heat.
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Cut the spring onion into rings and drizzle the leaves of the thyme and cook for another 1 min. Put the water with the bouillon tablet in a soup pan.
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Bring to a boil and let it cook for 20 minutes on low heat. Allow the stock to cool down to lukewarm.
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Preheat the oven to 175 ° C.
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Spread the stock over the soup bowls and add 1 tsp of truffle oil to each bowl.
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Cut out of the puff pastry circles that are just a little larger than the bowls.
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Beat the egg. Brush the edges of the bowls with water and cover them with puff pastry. Press and brush with the beaten egg.
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Place the bowls in the oven for about 15 minutes, until the puff pastries are baked and golden brown.
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Put the bowls on the table and break the puff pastry open. Watch out, steam can come out! .
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Nutrition
280Calories
Sodium31% DV735mg
Fat32% DV21g
Protein10% DV5g
Carbs6% DV18g
Fiber8% DV2g
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