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1 sheet puff pas­try (about 11 oz)

1 egg yolk, beaten

1 tbsp ex­tra-vir­gin olive oil

3½ tbsp un­salted but­ter 9 oz shal­lots, peeled and halved

14 oz chest­nut or crem­ini mush­rooms, quar­tered

⅓ cup medium-dry Madeira or Amon­til­lado sherry

1 rounded tbsp all-pur­pose flour

1¼ cups veg­etable stock (prefer­ably mush­room or onion)

3 cups Tus­can kale, stems re­moved

1 cup unsweet­ened cooked chest­nuts, halved

1 tbsp chopped fresh pars­ley, for serv­ing Sea salt and freshly ground black pep­per, for serv­ing

Pre­heat the oven to 400˚F. Un­roll the puff pas­try sheet and place on a lightly floured sur­face. Cut into four pieces, then score each piece about 5/8- inch from the outer edges. Place on a bak­ing sheet and prick the cen­tre of each piece sev­eral times with a fork. Glaze the edges of the pas­try with the beaten egg yolk, then bake un­til puffy, about 10 min­utes. Re­duce the heat to 350˚F, bake for an­other 10 min­utes, then re­move from the oven; set aside.

Mean­while, heat the oil in a large saucepan over medium heat. Add the but­ter and shal­lots and cook un­til the shal­lots be­gin to brown; stir in the mush­rooms; sea­son to taste with salt and pep­per. Cook, un­cov­ered, stir­ring oc­ca­sion­ally, for 10 to 15 min­utes. Add the Madeira and cook un­til it re­duces. Stir in the flour, then add as much of the stock as you need to make a thick sauce. Sim­mer for 5 min­utes; check the sea­son­ing and set the sauce aside.

Roughly tear the kale leaves into pieces and place in a large saucepan. Cover with boil­ing salted wa­ter and heat un­til the wa­ter re­turns to a boil; cook un­til ten­der, a cou­ple of min­utes. Drain and rinse with cold wa­ter. Fold the kale into the mush­room mix­ture; add the chest­nuts and re­turn the mix­ture to the heat.

Re­turn the pas­try to the oven to warm. When heated, spoon the mush­room mix­ture evenly over the pas­try pieces. Sprin­kle with the chopped pars­ley and salt and pep­per; serve im­me­di­ately.

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