| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Food networ, Food6 |
6 |
servings |
INGREDIENTS
| 6 |
|
20 cm square puff pastry |
|
|
Egg yolk mixed with 1tbsp milk to glaze |
| 75 |
g |
Butter; unsalted |
| 350 |
g |
Button mushrooms; sliced if not tiny |
| 2 |
|
Cloves garlic; crushed |
| 1 |
|
Heaped tbsp parsley; finely chopped |
|
|
Salt and pepper |
| 24 |
sm |
Stal asparagus; bottom third |
|
|
; trimmed away |
| 300 |
ml |
Single cream |
|
|
Salt and pepper |
INSTRUCTIONS
BASKETS
FILLING
SAUCE
Preheat the oven to 200C/400F/gas 6.
To make the baskets, brush the pastry squares on one side with the egg
mixture. Using a sharp knife make cuts 2.5cm in from the edge of a square,
stopping 3cm short of two opposing corners. Bring one cut edge over and
place along the opposite inside corner of the square, then repeat with the
other side. Brush the unglazed edges with the egg yolk mixture.
Bake for about 15 minutes or until puffed and golden. Poke the middle of
the baskets down with the end of a wooden spoon to make plenty of room for
the filling.
Meanwhile, heat the butter in a wok or frying pan and stir fry the
mushrooms with the garlic and parsley until tender. Season with salt and
pepper.
Cut the tips from the asparagus and boil in salted water for 2-3 minutes
until just tender, then drain.
Boil the remainder of the stem portions in another pan of salted water for
6-7 minutes or until really tender, then liquidise with the cream,
seasoning with salt and pepper. Return the sauce to the pan and reheat.
To serve, arrange the baskets, filled with mushrooms on warmed plates,
surround with the sauce and four asparagus tips.
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