Baked Mushrooms with Puff Pastry Crust

Ingredients

• 2 shallots
• 2 cloves garlic
• 1 tbsp butter
• 2 stalks leeks
• 450 g mixed mushrooms (button, shiitake…)
• 4 tbsp dry sherry
• 200 g roasted chestnuts
• 1 tsp thyme
• 2 tbsp chopped parsley
• 200 g crème fraîche
• 80 g Roquefort cheese
• 2 sheets puff pastry (frozen)
• 1 egg
• Salt
• pepper, freshly ground

Instructions

1. 1.

   Peel and finely chop shallots and garlic.

2. 2.

   Wash, trim, and slice leeks into rings.

3. 3.

   Clean mushrooms and roughly break them apart.

4. 4.

   Peel chestnuts and coarsely chop them.

5. 5.

   Sauté shallots and garlic in hot butter, add leeks and cook until softened, then add mushrooms and let them release their juices; pour in sherry and evaporate the liquid over high heat. Stir in chestnuts, herbs, and crème fraîche, seasoning with salt and pepper.

6. 6.

   Distribute the mushroom ragout into four oven‑proof ramekins and sprinkle crumbled Roquefort cheese on top.

7. 7.

   Lay puff pastry sheets together, roll out on a floured surface, and cut 4 lids slightly larger than the ramekins.

8. 8.

   Cut remaining dough into 1 cm wide strips.

9. 9.

   Moisten the rim of each ramekin with water, attach dough strips, wet again, place the lid, press firmly at the edge, score with a knife blade. Cut a small hole in the center of each lid.

10. 10.

    Brush dough with beaten egg and sprinkle coarse black pepper.

11. 11.

    Bake in preheated oven at 220°C for about 15 minutes until golden brown; serve garnished with thyme.