• 225 g (8 oz) assorted wild mushrooms, trimmed and washed
• 175 g (6 oz) puff pastry
• egg yolk to glaze

For the Sauce

• 120 ml (4 fl oz) (double) cream
• 120 ml (4 fl oz) vegetable stock
• 2 tsp finely chopped shallot
• 1 clove garlic, crushed
• 25 g (1 oz) unsalted butter salt and white pepper
• 2 tsp chopped fresh chives
• 2 tsp chopped fresh chervil
• 2 tsp chopped fresh parsley

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 (5 inches) in diameter. Using a small sharp knife, mark out a lid about 1 cm (½ inch) in from the edge of the ‘mushroom cap’ and score the top in a lattice pattern. Place the pastry cases on a baking sheet, brush with egg yolk and bake for 7—8 minutes until all the cases are crisp and golden.

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.