Baked Mushrooms with Puff Pastry Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 996 cal. | (47 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 93.8 μg | (156 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 223 μg | (74 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 26.7 μg | (59 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,410 mg | (35 %) | ||
| Calcium | 313 mg | (31 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 43.8 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 2 shallots
- 2 garlic cloves
- 1 Tbsp butter
- 2 stalks Leeks
- 450 grams mixed Mushrooms (Mushrooms, shiitake ..)
- 4 Tbsps dry sherry
- 200 grams roasted Chestnuts
- 1 tsp thyme
- 2 Tbsps parsley (chopped)
- 200 grams Crème fraiche
- 80 grams Roquefort cheese
- 2 plates Puff pastry dough (frozen)
- 1 egg
- salt
- freshly ground peppers
Preparation steps
Peel the shallots and garlic and finely chop.
Rinse and trim the leeks and cut into rings.
Wipe mushrooms with paper towels and coarsely chop.
Peel chestnuts and coarsely chop.
Sauté shallots and garlic in melted butter, add leeks and cook until soft. Add mushrooms and cook until they sweat, then pour in the sherry and cook over high heat until all the liquid is evaporated. Stir in the chestnuts, herbs and creme fraiche and season with salt and pepper.
Divide the mushrooms between 4 ramekins and sprinkle with the crumbled cheese.
Thaw the puff pastry and roll out on a floured surface. Cut out 4 circles slightly larger than the ramekins.
Cut remaining dough into 1 cm (approximately 1/3 inch) wide strips.
Moisten the edge of the ramekins and the edges of the dough circles with water. Place a dough circle on each ramekin and press firmly onto the edge, notch with the back of a knife. Cut a small hole in the center of the lid.
Brush the dough with beaten egg and sprinkle with coarsely cracked black pepper.
Bake in a preheated oven (220°C) (approximately 425°F) for about 15 minutes, or until golden brown. Garnish with thyme and serve.
