Some time ago I was reading a James Herriot book "All Things Bright And Beaufiful" which included his visit to another vet that he called Granville Bennett who was discribed as an excellent surgeon as well as someone who loved to eat as well as becoming James friend. James Herriott discribes their visit to a meeting of veternarians and his having Mushrooms Vol Au Vent. The recipe I am making is a variation of this French recipe. One of the ingredients is the use of puff pastry which I just made for a seafood dish called Fruits De Mer. I believe it is worth trying and I encourage you to try it as I know you will love it as a luncheon dish or a side dish for dinner. ENJOY
INGREDIENTS:
16 oz Pettridgle Farm Brand or equal puff pastry sheets
1 egg mixed with a little water
1/2 stick of butter
1/4 cup of virgin olive oil
2 tab Millers (or equivilent) Chicken Base
1 lb of mushrooms, crimini or white button cut
into quarters
1 medium onion peeled and sliced
1 cup heavy cream
1/2 tsp coarse pepper
2 cups Creme Fraich (see recipe below)
DIRECTIONS:
1. unroll the puff pastry, let thaw; and using a
3 inch diameter round cookie cutter cut out
15 pieces or so and put them on an ungreased cookie
sheet. (use a fork and poke the puff pastry several
times so that it stays even in baking
2. mix the egg and water and brush on each of the
puff pastry and bake at 350 degrees until the puff
pastry has risen and is shiny and light brown
3. in a large fry pan, melt the butter and add the virgin olive oil
and put over a moderate heat
4. peel and slice the onion and fry them in the melted
butter and oil until the onions are slightly brown
5 in the same lg fry pan add the the mushrooms and the 2 tab
of Millers Chicken base stiring until the chicken base
is incorporated and saute the mushrooms about 8 to 10
minutes until the they are nice and brown
6. add the heavy cream and stir in until all is incorporated
7. remove part of each of top of the round puff pastry and
spoon in the mushroom mixture until each is filled
8 (Optional) add a dollop of the Creme Fraich and then
replace the top and serve hot
9. serves up to 10 or more generously
CREME FRAICHE RECIPE
1. mix 2 pints of heavy cream and
1 pint of sour cream (or buttermilk)
2. after the two are thoroughly mixed;
let stand a couple of hours until it has
thickened; (you can put it in the refridgerator
as it will keep at least a week but once it has
thickened you can put a dollop on each puff
pastry.
INGREDIENTS:
16 oz Pettridgle Farm Brand or equal puff pastry sheets
1 egg mixed with a little water
1/2 stick of butter
1/4 cup of virgin olive oil
2 tab Millers (or equivilent) Chicken Base
1 lb of mushrooms, crimini or white button cut
into quarters
1 medium onion peeled and sliced
1 cup heavy cream
1/2 tsp coarse pepper
2 cups Creme Fraich (see recipe below)
DIRECTIONS:
1. unroll the puff pastry, let thaw; and using a
3 inch diameter round cookie cutter cut out
15 pieces or so and put them on an ungreased cookie
sheet. (use a fork and poke the puff pastry several
times so that it stays even in baking
2. mix the egg and water and brush on each of the
puff pastry and bake at 350 degrees until the puff
pastry has risen and is shiny and light brown
3. in a large fry pan, melt the butter and add the virgin olive oil
and put over a moderate heat
4. peel and slice the onion and fry them in the melted
butter and oil until the onions are slightly brown
5 in the same lg fry pan add the the mushrooms and the 2 tab
of Millers Chicken base stiring until the chicken base
is incorporated and saute the mushrooms about 8 to 10
minutes until the they are nice and brown
6. add the heavy cream and stir in until all is incorporated
7. remove part of each of top of the round puff pastry and
spoon in the mushroom mixture until each is filled
8 (Optional) add a dollop of the Creme Fraich and then
replace the top and serve hot
9. serves up to 10 or more generously
CREME FRAICHE RECIPE
1. mix 2 pints of heavy cream and
1 pint of sour cream (or buttermilk)
2. after the two are thoroughly mixed;
let stand a couple of hours until it has
thickened; (you can put it in the refridgerator
as it will keep at least a week but once it has
thickened you can put a dollop on each puff
pastry.
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