Wild Mushroom Pastry

Name: Wild Mushroom Pastry
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: egg yolk to glaze; 175 g (6 oz) puff pastry; 120 ml (4 fl oz) (double) cream; 25 g (1 oz) unsalted butter salt and white pepper; 2 tsp chopped fresh chervil; 2 tsp chopped fresh parsley; 2 tsp chopped fresh chives; 120 ml (4 fl oz) vegetable stock; 225 g (8 oz) assorted wild mushrooms, trimmed and washed; 2 tsp finely chopped shallot; 1 clove garlic, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

225 g (8 oz) assorted wild mushrooms, trimmed and washed
175 g (6

Europe
United Kingdom
Pastry
Vegetarian

Method

Preheat the oven to 200°C/400°F/Gas Mark 6. Grill the wild mushrooms until they are just soft.

Roll out the pastry thinly and cut out four large mushroom shapes about 13 cm (