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

INSTRUCTIONS

  • 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.

INSTRUCTIONS

  • 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.

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