Mushroom Pastry Shells

INGREDIENTS

1 litre of mushroom broth

½ cup butter

½ cup flour

3 medium carrots

2 stalks of celery

½ Spanish onion

1 container of white mushrooms

1 container of Portobello mushrooms

1 container of brown mushrooms

200ml of 35% cream

6 Dumas puff pastry shells

To make the roux to thicken the sauce, melt the butter on medium heat and once melted, add flour.
Heat the flour and butter mixture until the mixture turns to a golden colour (about 4 minutes) and set aside.
In a medium saucepan, bring the mushroom broth to a boil and then lower the heat to allow the liquid to simmer.
Add the cream to the bouillon.
Peel and dice vegetables into 1 cm cubes.
Slice the white and brown mushrooms in 4 and finely chop the Portobello mushrooms.
Sauté the vegetables in a frying pan over medium heat for approximately 5 minutes and place them in a bowl.

On high heat, sauté the mushrooms being careful not to fill too high, until browned or around 4 minutes (if necessary, divide mushrooms 2 or 3 times).
Add vegetables to mushrooms and set aside.
In the simmering broth, add the roux and whisk vigorously on high heat until you get a thick sauce.
Turn heat to low and add your mushrooms and vegetable mixture to the sauce.
Serve the mixture in Dumas puff pastry shells.
*For a faster version, you can use cream of mushroom soup as a sauce.

*Optional* Reheat the puff pastry in the oven at 350°C for a few minutes for crispy and flaky pastry.

To make the roux to thicken the sauce, melt the butter on medium heat and once melted, add flour.
Heat the flour and butter mixture until the mixture turns to a golden colour (about 4 minutes) and set aside.
In a medium saucepan, bring the mushroom broth to a boil and then lower the heat to allow the liquid to simmer.
Add the cream to the bouillon.
Peel and dice vegetables into 1 cm cubes.
Slice the white and brown mushrooms in 4 and finely chop the Portobello mushrooms.
Sauté the vegetables in a frying pan over medium heat for approximately 5 minutes and place them in a bowl.

On high heat, sauté the mushrooms being careful not to fill too high, until browned or around 4 minutes (if necessary, divide mushrooms 2 or 3 times).
Add vegetables to mushrooms and set aside.
In the simmering broth, add the roux and whisk vigorously on high heat until you get a thick sauce.
Turn heat to low and add your mushrooms and vegetable mixture to the sauce.
Serve the mixture in Dumas puff pastry shells.
*For a faster version, you can use cream of mushroom soup as a sauce.

*Optional* Reheat the puff pastry in the oven at 350°C for a few minutes for crispy and flaky pastry.