Preview

Sauté of mushrooms on crispy puff pastry with melting migneron cheese

TAPAS, Salted

Mixture of button and shiitake mushrooms sautéed and deglazed with white wine and grainy mustard served on a small circle of puff pastry and baked with a square of cheese.

Note

Never wash your mushrooms in water because they are like little sponges. Use a brush or damp cloth to remove any dirt.

Ingredients

Recipe for 4 persons

For the sauté of mushrooms

150 Gr

Button mushrooms

150 Gr

Shiitake

1 Unit(s)

Onion

1 Clove(s)

Garlic

2 Sprig(s)

Thyme

100 Ml

White wine

100 Ml

Cream 35%

15 Ml

Grainy mustard

For the crispy puff pastry bites

0.50 Leaf(ves)

Puff pastry

75 Gr

Migneron de charlevoix cheese

Olive oil
Salt and pepper
Butter

Preparation time: 30 min

Preheat your four at 400 °F

General preparation

Cut the button mushrooms into small dice. Remove the feet and slice shiitake mushrooms. Chop the white onion and garlic. Chop the thyme. Cut cheddar into 12 squares.
Crispy puff pastry preparation

Cut circles of puff pastry using a cookie cutter. Place the circles on a baking sheet covered with parchment paper and cover with parchment paper and second baking sheet. Bake for 15 to 20 minutes or until golden brown.
Sauté of mushrooms preparation

In a pan, drizzle some olive oil and add a knob of butter. Sauté the onions and the mushrooms over high heat. Season with salt and pepper. Add the chopped thyme and cook a few minutes, until lightly browned. Add chopped garlic and cook for one minute before deglazing with white wine. Let reduce by half. Stir in cream and mustard. Simmer 3 to 4 until the sauce thickens.
To serve

Place the mixture on the circles of puff pastry then cover with a square of cheddar. Bake in the oven for 3-4 minutes to melt the cheese. Serve immediately.