1 sheet ready-made puff pastry
30g butter
1 shallot – finely chopped
1 tsp thyme - chopped
200g chestnut mushrooms – roughly chopped
2 cloves garlic – chopped
2-3 tbsp double cream
Handful parsley – chopped
Heat the butter in a frying pan, add the shallot and thyme, then fry over a gentle heat until soft. Add the mushrooms and cook for about 5-10 minutes over a medium heat stir to ensure the mushrooms do not stick, add the garlic and cook for a few more minutes, stir in the cream and simmer until thickened and season.
Split the pastry in half horizontally, spoon on the mushroom mix, sprinkle over the parsley and top with the pastry lid.
Serve on an ANTA serving plate.
30g butter
1 shallot – finely chopped
1 tsp thyme - chopped
200g chestnut mushrooms – roughly chopped
2 cloves garlic – chopped
2-3 tbsp double cream
Handful parsley – chopped
Method
Preheat oven Gas 6 / 200ºC / 180ºC fan.
Cut the pastry sheet into eight slices, place on a baking tray and bake as directed until golden brown and well risen.Heat the butter in a frying pan, add the shallot and thyme, then fry over a gentle heat until soft. Add the mushrooms and cook for about 5-10 minutes over a medium heat stir to ensure the mushrooms do not stick, add the garlic and cook for a few more minutes, stir in the cream and simmer until thickened and season.
Split the pastry in half horizontally, spoon on the mushroom mix, sprinkle over the parsley and top with the pastry lid.
Serve on an ANTA serving plate.