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Cheese And Mushroom Puff

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Coxon’s kit, Coxon1 1 servings

INGREDIENTS

8 oz Button mushrooms
8 Floz white wine
2 tb Tomato puree; fresh
2 oz Butter; unsalted
1 Clove garlic; crushed
1 Sprig thyme; fresh
4 Floz double cream
3 oz Gruyere cheese
1 oz Parmesan cheese
Salt and pepper
1/2 Lemon juice
1 lb Puff pastry
Egg wash
Bouquet of leaves and herbs for garnish

INSTRUCTIONS

Place butter into heavy based pan, add the clean button mushrooms and
cook gently. Add the garlic and cook out. Then add the tomato puree,
white wine, fresh thyme and lemon juice. Reduce until all the liquids
have virtually evaporated.
Prepare a puff pastry square and fold over corners, brush down with
egg wash and leave to rest for 20 minutes. Place into a pre-heated
oven 220F and cook for around 12 minutes until risen and golden
brown. Remove from the oven.
Add the double cream to the mushrooms and reduce further. Spoon the
mixture into the pastry, scatter with grated Gruyere cheese and a
sprinkling of Parmesan. Glaze under a hot grill.
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