Mushroom stew in puff pastry crust

Servings: 4

Preparation: 25 minutes

Cooking: 40 minutes

Ingredients

• 1 onion, chopped
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1.5 l (6 cups) mushrooms of your choice (oyster mushroom, chanterelle, Paris, porcini mushroom), cubed
• 2 cloves garlic, chopped
• 250 ml (1 cup) veal stock
• 250 ml (1 cup) 35% cream
• 2 sheets of pure butter puff pastry
• 1 pinch of Provencal herbs mix
• 60 ml (4 tbsp) parsley leaves, chopped
• 15 ml (1 tbsp) butter
• Salt and pepper to taste

Preparation

1. Preheat the oven, rack in the center to 200 °C (400 °F).
2. In a hot frying pan, brown the onion in the fat of your choice for 2 minutes.
3. Add the mushrooms and sauté everything for 2 to 3 minutes.
4. Add the garlic, veal stock, cream, parsley, herbs of Provence and cook for another 5 minutes over low heat. Check the seasoning. Set aside.
5. Butter the inside of 4 large ramekins or individual ovenproof dishes.
6. On the work surface, using a suitable cookie cutter, cut out 4 pieces of dough to cover the bottom and edges of each chosen container.
7. Line the inside of each container with a cut-out of dough then fill with the prepared mixture.
8. Cut out 4 additional pieces of dough to close and cover the containers.
9. Arrange the pieces of dough on the containers, pinch the two doughs on the edges and using a knife, form a small hole in the center of each dough lid.
10. On a baking sheet, arrange the containers and bake for 25 to 30 minutes.