Looking for a delicious vegetarian starter? These crispy pastry shells filled with a creamy truffle ragout of mushrooms are incredibly tasty and surprisingly easy to make.
Table of Contents
Why you’ll Love this Recipe
I absolutely love serving this ragout of mushrooms in pastry shells. The filling is rich, creamy, and packed with flavor, making it a dish everyone at the table will enjoy.
Mushroom Ragout
One of the best things about this recipe is that you can prepare most of it in advance. If you make the pastry shells yourself, you can prepare them a few days ahead. The ragout of mushrooms can also be made 1–2 days in advance, making this a wonderfully convenient dish for entertaining.
Easy Ragout of Mushrooms with Truffle
For this creamy ragout, you can use regular white mushrooms, but I recommend chestnut or cremini mushrooms if you can find them. I personally find them a little more flavorful. To add more flavor, I add onion, garlic and thyme. A match made in heaven!
And don’t worry if you end up with leftovers. The ragout is just as delicious the next day, served with some rice for an easy and comforting meal.
How to Make Homemade Pastry Shells
These pastry shells give the creamy ragout of mushroom an elegant touch. You can easily find ready-made pastry shells in many stores, but making them yourself is also surprisingly simple and delicious.
All you need is fresh puff pastry. Cut out stars using a cookie cutter. The bottom layer should be a whole star, while the layers on top should have a smaller star cut out from the center. Make sure you build the shells high enough to hold plenty of filling, about three layers on top works well.
For an extra finishing touch, sprinkle the pastry with sesame seeds before baking.
Don’t throw away the little stars you cut from the center. Brush them with a little egg yolk, sprinkle with sesame seeds, and bake them alongside the pastry shells. They make a cute little edible garnish to serve with the ragout of mushroom.
Truffle Ragout with Mushrooms
Although this recipe is very easy to make, the finished pastry shells look wonderfully elegant and taste just as good. For the filling, I use Boursin with truffle flavor, which adds a deliciously rich and indulgent flavor to the mushroom ragout.
If you love mushrooms as much as I do, I have some other lovely recipes on hand for you:
- Creamy pasta with mushrooms
- Mushroomsoup
- Creamy gorgonzola pasta (with mushrooms)
- Mushroom sauce
Did you make this recipe? Let us know in a comment or leave a rating behind! Or follow us on social media here.
Frequently Asked Questions
What kind of mushrooms do you use?
I like using chestnut or cremini mushrooms, but you could use white button mushrooms, shiitake or even portobellos.
How do I store leftovers?
Store the cooked ragout in a sealed container in the refrigerator for up to four days. Freeze it in a freezer-safe container for up to three months.
Can I reheat leftovers?
Reheat it gently on the stovetop over medium-low heat with a splash of water or broth if it is too thick.
Ingredients
- 6 puff pastry shells (or 2 rolls of puff pastry*)
- 1 onion (finely chopped)
- 1 clove garlic (pressed)
- 250 gram mushrooms (sliced into thin slices)
- 50 gram butter
- 50 gram flour
- 500 ml stock (mushroom stock or vegetable stock)
- 150 gram Boursin truffle flavor
- oil, pepper, dried thyme
INSTRUCTIONS (how to make this recipe):
- Heat a little oil in the pan, sautée the onion and garlic briefly, then add the mushrooms.
- Fry the mushrooms until they are cooked through.
- Add the butter and, once melted, add the flour as well. Fry briefly, then add the stock and stir everything together. Add the Boursin truffle flavor and mix until melted. Let it simmer gently for a little while so that the ragout thickens nicely.
- Season with black pepper and, if desired, a little thyme.
- Serve the ragout in the pastry shells and enjoy!
**You can easily prepare the ragout 1-2 days in advance.
Labels/ brands in this article can be due to a paid collab. Some links on this page can be affiliate links. Read more: disclaimer.
