Puff pastry pillows with mixed mushrooms

Ingredients for 2 servings:

• 10 g morels, dried, a good handful of fresh ones
• 1 shallot(s)
• 250 g mushrooms, preferably brown
• 1 tbsp oil, neutral (e.g. rapeseed oil) or clarified butter
• 4 tbsp vegetable stock, strong
• 1 dash of lemon juice, about 1/4-1/2 tsp
• 1 tsp flour butter
• salt and pepper
• Chili from the mill
• possibly herbs
• 1 pack of puff pastry
• 1 egg yolk, for brushing
• 125 ml sweet cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quick starter or snack for 2 – 3 people.

Soak the morels in lukewarm water for 10 minutes, quarter or halve depending on size, wash thoroughly, halve fresh morels, remove the stems, rinse under running water, and then cut to the appropriate size. Preheat oven to 200°C (180°C fan/gas mark 3). Peel and finely chop the shallot. Trim and thinly slice the mushrooms. Brown the shallot in a little oil or clarified butter, add the morels and mushrooms. Deglaze with stock. Simmer for 5 minutes. Season with lemon juice. Thicken with flour butter (or a “classic roux”). Season with salt and pepper to taste, and fold in the herbs, if desired. Unroll the dough and divide into 4 or 6 squares. Spread the mushroom ragout on the bottom half of each (reserve 1-2 tablespoons), fold the other half over the dough, press the edges down firmly, and if necessary, create a pattern with a fork. Brush the pastries with egg yolk whisked with 1 teaspoon of cream. Bake for about 20 minutes until light brown. Briefly bring the reserved sauce to a boil with the remaining cream and serve alongside two puff pastry pillows. Serve with a seasoned leaf salad, such as lamb’s lettuce or rocket, perhaps with lightly toasted, chopped walnuts. If you want to save calories, you can use about 80-100 ml of (low-fat) milk instead of cream. Also delicious with 300g of porcini mushrooms, preferably home-picked.