MUSH­ROOM AND WAL­NUT BISQUE

Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

50g but­ter olive oil 1 onion, chopped 2 leeks, chopped 6 thyme sprigs, chopped 300g porta­bellini mush­rooms 2 gar­lic cloves, crushed 75ml dry white wine 1 litre chicken stock 2 bay leaves 1 cup cream 75ml dry sherry 100g ground wal­nuts 400g roll of puff pas­try 1 egg, beaten

Serves 8

To make the bisque, melt the but­ter with the olive oil in a pot. Add the onion, leeks, thyme, mush­rooms and gar­lic, and sauté over a gen­tle heat un­til the onions are just be­gin­ning to soften. Add the white wine and al­low the al­co­hol to cook off be­fore adding the stock and bay leaves. Bring to the boil, then re­duce the heat and sim­mer for about 45 min­utes. Strain the mush­rooms, leeks and veg­eta­bles, re­tain­ing the cook­ing liq­uid, and purée the mush­rooms in a blender. Add the blended mix­ture back to the liq­uid and add the cream, whisk­ing to com­bine. Add the sherry and ground wal­nuts and stir through. Place the bisque in the fridge to chill.

Pre­heat the oven to 200°C. Roll the puff pas­try out on a lightly floured sur­face and cut it into discs about 2cm big­ger than the lip of the serv­ing bowl (use oven-proof bowls). Fill each bowl with a serv­ing of cold bisque.

Us­ing a pas­try brush or your fin­ger, lightly brush the outer rim of the pas­try disc with beaten egg and fit it over each bowl as a lid, press­ing down to se­cure the edges. Brush the top of each disc with beaten egg and bake in the oven for 15 to 20 min­utes, un­til the tops are puffed and golden. Serve im­me­di­ately.

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