Stuffed pâté with mushroom ragout

Name: Stuffed pâté with mushroom ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g small mushrooms; 1 Onion; 2-3 stem(s) Thyme; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 20 g Butter; 20 g Flour; 300 ml Vegetable broth (instant); 200 g Whipped cream; 4 (100 g) Queen pies; 1 Tomato; 7-10 Tbsp Lettuce leaf and thyme

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g small mushrooms
1 Onion
2-3 stem(s) Thyme
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
20 g Butter
20 g Flour
300 ml Vegetable broth (instant)
200 g Whipped cream
4 (100 g) Queen pies
1 Tomato
7-10 Tbsp Lettuce leaf and thyme

Directions

1
Clean the mushrooms (wash them if necessary), halve them if desired. Peel and finely chop the onion. Wash the thyme, dab dry and pluck the leaves from the stems. Heat the oil in a pan and fry the mushrooms thoroughly, turning them over.
2
Add the onion and thyme and fry briefly. Season with salt and pepper. Add butter and leave out. Dust with flour, sweat while turning, gradually add stock and cream while stirring.
3
Bring to the boil and simmer at low heat for 2-3 minutes. Keep warm. In the meantime, place the pies on a baking tray and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 5-7 minutes.
4
Meanwhile clean, wash, quarter, seed and finely dice the tomato. Take the pies out of the oven, place them on 4 plates, spread the ragout in them and sprinkle with diced tomatoes. Serve garnished with lettuce leaf and thyme.