Puff Pastry with Mussel Velouté and Oyster Mushrooms
4
people
10 min
preparation time
20 min
cooking time
All the ingredients
1 tin of 400g la belle-iloise Mussel Velouté
1 shallot
1/2 garlic clove
200g oyster mushrooms
1/2 lemon
1 tablespoon chopped chives
1 egg yolk
50 ml heavy cream
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Let's get started!
Total time
30 min
Preparation
10 min
Cooking
20 min
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Step 1Thinly slice the oyster mushrooms and finely chop the shallot and garlic
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Step 2Sauté them for 5 minutes in a skillet over medium heat
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Step 3Add the cream and squeezed lemon juice at the end of cooking. Season with salt and pepper to taste
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Step 4Preheat the oven to 200°C
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Step 5Divide the Mussel Velouté evenly into oven-safe bowls (about 9 cm in diameter). Add 2 tablespoons of creamy oyster mushrooms and the chives to each bowl
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Step 6Roll out the puff pastry and cut out 4 discs, each 3 cm wider than the bowls
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Step 7Dampen the rim of the bowls with a little water so the pastry sticks
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Step 8Cover the bowls with the pastry discs and brush with the beaten egg yolk
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Step 9Bake for 15 minutes. Serve piping hot
Tips
Recipe also works with other la belle-iloise fish soups. Can be served as a main course with a green salad!
Other ideas
to capsize your taste buds
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