Mushroomragout

Name: mushroomragout
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 4 pie pots box; 1 Red onion; 2 toe garlic; 1 el fresh parsley; 50 g unsalted butter or margarine; 400 g mushroom melange container of 200 g; 40 g wheat flour; 250 ml forest mushroom broth from tablet; 2 el creme fraiche; 1,5 el madeira wine

Creamy mushroom ragout with madeira in a pastry.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 175 ° C.
Cut the lid of the pie shells. Chop the onion and finely chop the garlic and parsley.
Fry the onion and garlic with half of the butter for 1-2 minutes in a thick-bottomed pan.
Clean the mushrooms with kitchen paper and bake for 5 minutes (keep a few). Scoop this mixture out of the pan.
Melt the rest of the butter in the same pan and add the flour. Let the flour cook over low heat for 2-3 minutes.
Slowly pour the warm stock, until a smooth, bound sauce is formed.
Place the potters and lids on a baking tray covered with parchment paper for 10 minutes in the oven.
Stir in the crème fraîche, the mushroom mixture, the madeira and pepper and salt through the sauce.
Heat the ragout until the pie shells are warm. Spoon the ragout into the pie shells.
Sprinkle with the parsley and garnish with the reserved mushrooms. Place the lids on it.