Mushrooms in pastry cases

Mushrooms in pastry cases

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 quantity * plain shortcrust pastry [rid:5323]
60g butter
500g flat mushrooms, sliced
2 teaspoons plain flour
190ml chicken stock, hot
185g sour cream
freshly ground black pepper
lemon juice
2 teaspoons parsley, chopped
2 teaspoons chives, snipped
2 teaspoons fresh tarragon, chopped
or 1/2 teaspoon dried tarragon
1 egg yolk, beaten
salt

Method

  1. Line 4 × 8–10 individual pie moulds with pastry. Prick well. Bake pastry blind in a preheated moderately hot oven for about 15 minutes and leave to cool.
  2. Melt 30 g of the butter in a saucepan. Add mushrooms and cook gently until soft. Drain off juice (use to flavour soup or another sauce) and remove pan from heat.
  3. Melt remaining butter in another saucepan and stir in flour. Cook for 1 minute, stirring all the time, then add stock and sour cream and cook, stirring, until thickened and just boiling. Season with salt, pepper and lemon juice and mix in drained mushrooms. Reheat mixture and stir in herbs. Keep hot.
  4. Brush pastry cases all over with beaten egg yolk and bake in moderately hot oven for a further 5 minutes. Remove from oven, fill with hot mushroom mixture and serve immediately.
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