INGREDIENTS

INSTRUCTIONS

Roll out puff pastry with a little flour to 1cm thick, trim edges and cut
out 4 neat oblongs. Using a sharp knife score the surface diagonally to
create a criss-cross of diamonds on top. Rest in a cool place for 1 hour.
Make an eggwash with the milk and beaten egg. Brush evenly over the pastry
pillows and sprinkle the sesame seeds on top, place on a greased baking
tray.
Bake pillows in a hot oven 220C/425F/gas7 for approximately 20 minutes,
remove and keep warm.
Trim the fresh porcini mushrooms, check for dirt and brush or wipe clean,
do not wash in cold water as they will take in moisture like a sponge and
release this when being cooked. Slice mushrooms in to even pieces.
Heat 1oz butter and 3tbsp oil in a pan, add the diced shallot and crushed
garlic and fry for 2-3 minutes, add the porcini and toss colouring evenly
and the liquid released reduces by half. Add the brandy and flame to burn
off impurities, add the double cream, bring to the boil and add the chopped
herbs and simmer, when sauce reduces to a coating consistency season and
set aside.
Split the pastry pillows with a sharp knife and arrange the bases on warm
plates, using a slotted spoon cover the pastry base with mushrooms, whisk
the 2oz cold butter in to the remaining sauce a bit at a time, coat
mushrooms and pour the remainder on to the plates, arrange the pastry tops
on the mushrooms at an angle, garnish with chervil sprigs at edge of plate,
serve immediately.
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