MUSHROOM AND WALNUT BISQUE
Recipe Raphaella Frame
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
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.