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

Preparation

1. Melt butter over medium heat, then add flour to make roux.
2. Heat roux until golden (about 4 minutes), then set aside.
3. Bring mushroom broth to a boil in a medium saucepan, then lower heat to simmer.
4. Add cream to broth.
5. Peel and dice vegetables into 1 cm cubes.
6. Slice white and brown mushrooms into quarters; finely chop Portobello mushrooms.
7. Sauté vegetables over medium heat for about 5 minutes, transfer to bowl.
8. On high heat, sauté mushrooms in batches until browned (about 4 minutes each).
9. Add vegetables to mushrooms and set aside.
10. Whisk roux into simmering broth on high heat until thickened.
11. Lower heat, add mushroom and vegetable mixture to sauce.
12. Serve in Dumas puff pastry shells.
13. *For faster version, use cream of mushroom soup as sauce.*
14. *Optional*: Reheat puff pastry at 350°C for a few minutes for crispiness.