FOOD
THE joys of autumn - mushrooms are in sheer abundance right now so go raid your local supermarkets and gather a selection of different varieties adding extra flavour and texture to your dish. FOR the Pastry: 250G Puff Pastry FLOUR for rolling 1 EGG yolk FOR the filling: 50ML dry white wine 50ML white wine vinegar 50ML whipping cream 115G chilled butter – cubed
1 TABLESPOON chopped fresh parsley
1 TABLESPOON chopped from chives
SALT and freshly ground black pepper METHOD:
1. Pre heat the oven to 190C.
2. Roll out the pastry to a square about 20 x 20cm and 1cm thick. Cut it into four equal triangular pieces. Put the pastry on a baking sheet, brush the top of each piece with the yolk and mark a crisscross design on the top with a small knife. Bake for 10 – 15 minutes or until well risen and golden brown. Remove from the oven and leave aside until you are ready to use. 3. Now make the filling. In a small saucepan heat the butter, then put in the onion and garlic and cook until they have softened. Throw in the mushrooms and continue to fry until they have cooked through, which should take no more than 10 minutes. Remove the pan from the heat. 4. Now for the sauce. Heat a small pan, pour in the white wine and wine vinegar and reduce by half. Pour in the cream and again reduce by half. You should have about six tablespoons of liquid left at this stage. 5. Now, over a low heat, whisk in the chilled butter, bit by bit, until it has melted and is thoroughly mixed. Do not allow this mixture to boil or the sauce will lose its creaminess and become thin and clear. Add the chives and parsley to the sauce, taste and season, then remove the pan from the heat. 6. Slice the cooked puff pastry in half horizontally. Briefly reheat the vegetables then divide them between each pastry base. Spoon the sauce over the vegetables the put on the pastry lids, Serve straight away.