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Mushroom-tompouce
 
 
8 ServingsPTM50 min

Mushroom-tompouce


Savory tartlet with puff pastry and mushrooms.

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Directions

  1. Preheat the oven to 200 ° C.
  2. Chop the onion and cut the mushrooms into pieces.
  3. Cut the thawed slices of puff pastry in half and place them on a baking sheet covered with parchment paper.
  4. Beat the egg. Brush the puff pastry with egg, pierce with a fork and fry in the oven for about 25 minutes until golden brown.
  5. Heat the butter in a frying pan and fry the onion for 3 minutes. Fry the mushrooms on high heat for 5 minutes.
  6. Heat the rest of the butter in a saucepan, add the flour and stir until the roux turns light brown.
  7. Add the milk and the bouillon tablet and bring to a smooth sauce while stirring. Season with pepper. Add the mushrooms.
  8. Remove the puff pastry from the oven and place 1 rectangle on each plate. Divide the ragout over it and place the other rectangle on it.
  9. Bon appétit! .


Nutrition

325Calories
Sodium14% DV335mg
Fat32% DV21g
Protein14% DV7g
Carbs9% DV26g
Fiber8% DV2g

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