Ingredients

The following ingredients have 4 Servings
  • 750 g mixed mushrooms (roughly chopped)
  • 2 garlic cloves (thinly sliced)
  • 5 sprigs fresh thyme (leaves removed)
  • 2 tablespoons flour
  • 200 ml vegetable stock
  • 200 ml cream
  • squeeze of fresh lemon juice
  • salt & pepper to taste
  • 1 roll ready-made puff pastry (thawed)
  • 1 egg yolk (beaten)

Instruction

  • Pre-heat the oven to 180°c.
  • In a large frying pan, sauté the mushrooms in a splash of olive oil/butter until golden brown.
  • Add the garlic and thyme and sauté for another minute before stirring in the flour.
  • pour in the vegetable stock and cream and whisk until the sauce is smooth. Allow to simmer gently for 5-10 minutes then season with the lemon juice, salt and pepper.
  • Transfer the creamy mushrooms to individual oven-proof ramekins/bowls.
  • Roll the pastry out on a floured surface and cut out circles big enough to fit the ramekins.
  • Press the pastry onto the sides of the ramekins and crimp the sides. Cut a small slit into the pastry to allow steam to escape then brush with the egg yolk.
  • Place in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and cooked through.
  • Remove from the oven and serve.