A big punnet of brown button mushrooms were the base of this pie. A decent amount of grated Mozzarella the other.
What's not to love?
It is important to start the prepwork for this pie an hour early. The mushrooms need to loose a lot of water, get together with onions and garlic and a lot of seasoning. Then the liquid drained when putting it through a sieve in a bowl to cool down.
Spread out the puff pastry and form a mushroom strip in the middle. Chopped parsley on top and then cheese. A bit more salt and pepper.
Fold over the sides of the pastry and close them with a fork. Brush with eggwash and cut some slashes in the top. Sprinkle with sesame seeds.
Bake at 200 C fan for 12 and at 180 C fan for 8 min.
Ingredients:
1 rectangular puff pastry sheet
500 g brown button mushrooms
1 yellow onion, 3 garlic cloves
2 tbsp vegetable oil
Mushroom salt, pepper, herbes de Provence
5 tbsp chopped parsley
100 g grated Mozzarella
1 egg yolk
Black and white sesame seeds
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