Mushroom pâté with gorgonzola cream

Name: Mushroom pâté with gorgonzola cream
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 400 g mixed mushrooms (e.g. pink mushrooms, golden cap); 3 (30 g each) Shallots; 3 Stem(s) Thyme; 1 (approx. 200 g) Chicken filet; 1 TABLESPOON Olive oil; 200 g Whipped cream; 30 g Gorgonzola cheese; 1 package (approx. 270 g) fresh puff pastry for strudel or small pastries; rolled out on baking paper (approx. 42 x 24 cm; refrigerated shelf); 1 egg (size M); 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

400 g mixed mushrooms (e.g. pink mushrooms, golden cap)
3 (30 g each) Shallots
3 Stem(s) Thyme
1 (approx. 200 g) Chicken filet
1 TABLESPOON Olive oil
200 g Whipped cream
30 g Gorgonzola cheese
1 package (approx. 270 g) fresh puff pastry for strudel or small pastries; rolled out on baking paper (approx. 42 x 24 cm; refrigerated shelf)
1 egg (size M)
7-10 Tbsp Grease

Directions

1
Washing and cleaning mushrooms. Peel and chop the shallots. Wash thyme and dab dry. Wash the meat, dab dry and cut into finger-thick strips. Heat oil in a large pan.
2
Brown the meat and mushrooms for about 3 minutes. Add the shallots and thyme and continue to fry for approx. 3 minutes while tossing. Put approx. 2 tablespoons of cream aside. Add the rest of the cream to the mushrooms, bring to the boil, melt the gorgonzola in it and put it aside.
3
Unroll the puff pastry on the baking paper, cut in half crosswise. Line a greased casserole dish (approx. 500 ml capacity) with half of the pastry. Press the dough lightly. Separate the egg. Whisk the egg white and spread very thinly on the dough.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes. Remove the mould and let it cool down. Remove thyme from the mushrooms. Spread the mushrooms with the sauce in the mould.
5
Pour the rest of the dough onto the tin, press down firmly at the edges and cut off any protruding edges. Prick the surface with a toothpick or a small knife. Whisk the egg yolk and 2 tablespoons of cream, spread on the surface.
6
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes until the puff pastry is golden brown. Remove, allow to cool briefly and serve.