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–+ servings
Ragout of mushrooms

Ragout of Mushrooms

Looking for a delicious starter? These crispy pastry shells with creamy ragout of mushrooms are incredibly tasty and surprisingly easy to make.
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US customary - Metric
Preparation5 minutes
Cook time10 minutes
Total time15 minutes
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Ingredients

6 portions
  • 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!
Good to know:
*If you want to make the puff pastry shells yourself, use puff pastry and cut out stars with a cookie cutter. Use 6 solid stars for the bases and 2-3 layers of ‘empty’ stars on top. Prick a few holes in the base, brush each layer with some beaten egg (+ a little milk) and optionally sprinkle some sesame seeds over the top. You can also bake the little stars (note: they naturally need to be baked for a little less time, so check after 10 minutes whether you should already remove them from the baking tray). Bake them at 200 degrees Celsius / 392 Fahrenheit for 10-15 minutes. You can keep them for several days in a sealed container.
**You can easily prepare the ragout 1-2 days in advance.
Nutrition information per portion
Calories: 370kcal | Carbohydrates: 32g | Proteins: 6g | Fats: 25g | Saturated fats: 9g

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