Patty with homemade mushroom ragout

Name: patty with homemade mushroom ragout
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 650 g Chestnut mushroom; 60 unsalted butter; 4 tl dried tarragon; 60 g wheat flour; 1 mushroom broth tablet; 250 ml cooking dairy; 300 ml hot water; 4 butter paste; 380 g Tasty vine tomato; 30 g unsalted walnuts; 60 g balsamic vinaigrette; 60 g Regato cheese flakes; 300 g mixed salad

Crispy pastry with a filling of homemade mushroom ragout, and a fresh salad with walnut and cheese flakes.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 165 ° C.
Cut the mushrooms into quarters. Heat the butter in the frying pan and fry the mushrooms, tarragon, pepper and salt for 5 minutes on a high heat.
Add the flour and cook for 2 minutes on medium heat. Add the bouillon tablet, cooking oil and the hot water and bring to the boil while stirring.
Cook for 10 minutes on low heat. Stir occasionally.
Cut the 'caps' out of the patties and heat them together with the pastry pots for about 10 minutes on a baking sheet covered with parchment paper in the middle of the oven.
Meanwhile, make the salad. Cut the tomatoes into pieces and chop the nuts coarsely.
Season the tomatoes with the vinaigrette, walnuts, cheese flakes and lettuce. Sprinkle with (freshly ground) pepper.
Put a pastry bake on each plate and put the ragout in it. Put the caps on and serve with the salad.