Mushroom-tompouce

Name: mushroom-tompouce
Cook time: 25 min
Total time: 50 min
Yield: 8
Ingredients: 1 onion; 450 g mushroom seasonal blend scale 150 g; 8 slice cream butter puff pastry freezer, pack 10 pieces; 1 medium sized egg; 75 g unsalted butter; 40 g wheat flour; vegetable stock; 500 ml Full Milk

Savory tartlet with puff pastry and mushrooms.

Ingredients

Kitchen Stuff

baking paper

Directions

Preheat the oven to 200 ° C.
Chop the onion and cut the mushrooms into pieces.
Cut the thawed slices of puff pastry in half and place them on a baking sheet covered with parchment paper.
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.
Heat the butter in a frying pan and fry the onion for 3 minutes. Fry the mushrooms on high heat for 5 minutes.
Heat the rest of the butter in a saucepan, add the flour and stir until the roux turns light brown.
Add the milk and the bouillon tablet and bring to a smooth sauce while stirring. Season with pepper. Add the mushrooms.
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.
Bon appétit! .