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Ingredients
- 8 ounce Button mushrooms
- 8 fl ounce white wine
- 2 Tbsp. Tomato puree, fresh
- 2 ounce Butter, unsalted
- 1 x Clove garlic, crushed
- 1 sprg thyme, fresh
- 4 fl ounce double cream
- 3 ounce Gruyere cheese
- 1 ounce Parmesan cheese Salt and pepper
- 1/2 x Lemon juice
- 1 lb Puff pastry Egg wash Bouquet of leaves and herbs for garnish
Directions
- Place butter into heavy based pan, add in the clean button mushrooms and cook gently. Add in the garlic and cook out. Then add in the tomato puree, white wine, fresh thyme and lemon juice. Reduce till all the liquids have virtually evaporated.
- Prepare a puff pastry square and fold over corners, brush down with egg wash and leave to rest for 20 min. Place into a pre-heated oven 220F and cook for around 12 min till risen and golden. Remove from the oven.
- Add in the double cream to the mushrooms and reduce further. Spoon the mix into the pastry, scatter with grated Gruyere cheese and a sprinkling of Parmesan. Glaze under a warm grill.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 557g | |
| Calories 1212 | |
| Calories from Fat 851 | 70% |
| Total Fat 96.77g | 121% |
| Saturated Fat 59.65g | 239% |
| Trans Fat 0.0g | |
| Cholesterol 295mg | 98% |
| Sodium 477mg | 20% |
| Potassium 650mg | 19% |
| Total Carbs 17.27g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.48g | 3% |
| Protein 30.1g | 48% |
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