Mushroom ragout in puff pastry
easy
30 mins
30 mins
Ingredients
- 1 pack of (15 g) dried porcini
- 1 (approx. 650 g) cauliflower
- 300 g Broccoli
- 250 g Mushrooms
- 250 g Oyster mushrooms
- 1 Onion
- 40 g streaky smoked bacon
- 2-3 TABLESPOONS dark sauce thickener
- 1/2 (75 g) Becher Crème fraîche
- 1 TEASPOON dry sherry
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Puff pastry pies
- 30 g Butter or margarine
Directions
- 1
Soak porcini mushrooms in 1/2 litre of lukewarm water. Clean and wash the cauliflower and broccoli and divide into florets. Clean, wash and, depending on size, halve or quarter the mushrooms.
- 2
Clean and wash the oyster mushrooms and cut them into strips. Peel and finely chop the onion. Dice bacon and leave it in a pot. Brown the onions and mushrooms briefly and add the porcini mushroom stock.
- 3
Bring to the boil and stir in the sauce thickener. Bring to the boil again briefly. Stir the crème fraîche into the ragout and season with sherry, salt and pepper. Cook the cauliflower and broccoli in little boiling salted water for about 10 minutes.
- 4
5 minutes before the end of the cooking time, bake the pies in a preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 5 minutes. Arrange the pies on plates and fill with the ragout. Drain the cauliflower and broccoli and arrange on the plates.
- 5
Heat the fat until it froths up and pour over the vegetables. Serve immediately.
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