Thursday, May 12, 2011

Wild Mushroom Ragoût in Puff Pastry Shells

In lieu of costuming content (since I am still on my sewing hiatus) here is the recipe I promised months ago for the Wild Mushroom Ragoût that I served at my Victoriana Luncheon. This is a combination of 4 different recipes as I wanted to create something tasty and that would flow with the rest of our meal. We couldn't find crème fraiche at the time so we used the Greek yogurt instead.

Wild Mushroom Ragoût in Puff Pastry Shells

2 tbsp butter
½ cup shallots or red onions, chopped
1 tbsp garlic, minced
4 cups assorted wild mushrooms (cremini, portobello, shiitake, oyster), quartered
1 tbsp fresh thyme, finely chopped
1 tbsp fresh rosemary, finely chopped
¼ cup balsamic vinegar
1 cup crème fraiche, or greek yogurt
2 puff pastry shells
salt & pepper, to taste

Prepare the pastry shells according to the package directions.

In a large pan over low heat, melt butter and add onions.
Sauté until onions are translucent and soft.
Add mushrooms, garlic, rosemary and thyme.
Cook until the mushrooms are tender, stirring often.

Deglaze the pan with vinegar.
Allow vinegar to reduced by half.
Stir in crème fraiche and salt & pepper.
Let cook for 2-3 minutes more, until the mixture has thickened slightly and is no longer runny.

Spoon the mushroom mixture into the pastry shells. Serve immediately.

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