Roll out the pastry thinly and cut out four large mushroom shapes about
To make the sauce, reduce the cream, stock, shallot and garlic to a light cream consistency. Whisk in the butter piece by piece, season to taste and add the herbs. Stir in the mushrooms.
Remove the lids and centres from the pastry cases and fill with the mushroom mixture. Transfer to individual plates, replace the lids and serve at once.
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