Feuilleté with mushroom ragout

Ingredients for 4 servings:

• 450 g mixed mushrooms, e.g. button mushrooms, oyster mushrooms, shii-take
• 1 pack of puff pastry, round roll
• 2 small onions, chopped
• 2 tbsp butter
• 1 dl white wine
• 3 dl cream
• 1 bunch parsley, finely chopped
• curry powder
• Lemon pepper
• Vegetable broth, instant, fat-free
• 1 egg yolk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Vegetarian starter with puff pastry

Clean and wash the mushrooms, pat dry, and cut into pieces according to size. Sauté the onions in butter until translucent, add the mushrooms, and cook. Deglaze with white wine and reduce. Pour in the cream and reduce to a creamy sauce. Add the parsley and season with vegetable stock, curry powder, and lemon pepper. Cut four equal-sized rounds from the dough, halve them in half, and place them on a baking sheet lined with baking paper. Brush with egg yolk and bake in a preheated oven at 200°C for about 10-15 minutes. Cut the rounds crosswise, place two bottom pieces on each plate, add the mushrooms, and cover with the top piece. Tip: Depending on your appetite, drizzle about 3 green asparagus spears and about 1/3 of a tomato with vinaigrette, or, if you’re serving a substantial meal afterward, garnish with chervil and cherry tomatoes.