Sauté of mushrooms on crispy puff pastry with melting migneron cheese
Mixture of button and shiitake mushrooms sautéed and deglazed with white wine and grainy mustard served on a small circle of puff pastry and baked with a square of cheese.
IngredientsRecipe for 4 persons
For the sauté of mushrooms
For the crispy puff pastry bites
- Olive oil
- Salt and pepper
Preparation time: 30 min
Preheat your four at 400 °F
- General preparation
Cut the button mushrooms into small dice. Remove the feet and slice shiitake mushrooms. Chop the white onion and garlic. Chop the thyme. Cut cheddar into 12 squares.
- Crispy puff pastry preparation
Cut circles of puff pastry using a cookie cutter. Place the circles on a baking sheet covered with parchment paper and cover with parchment paper and second baking sheet. Bake for 15 to 20 minutes or until golden brown.
- Sauté of mushrooms preparation
In a pan, drizzle some olive oil and add a knob of butter. Sauté the onions and the mushrooms over high heat. Season with salt and pepper. Add the chopped thyme and cook a few minutes, until lightly browned. Add chopped garlic and cook for one minute before deglazing with white wine. Let reduce by half. Stir in cream and mustard. Simmer 3 to 4 until the sauce thickens.
- To serve
Place the mixture on the circles of puff pastry then cover with a square of cheddar. Bake in the oven for 3-4 minutes to melt the cheese. Serve immediately.
Never wash your mushrooms in water because they are like little sponges. Use a brush or damp cloth to remove any dirt.