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Ingredients
Puffs Stuffed with Chanterelle Mushroom
- For the puffs
- 250 grams Puff pastry dough (frozen)
- egg whites (for brushing)
- Whipped cream (for brushing, at least 30% fat content)
- For the filling
- 400 grams fresh Chanterelle
- 1 shallot
- 1 garlic clove
- ½ bunch parsley
- 2 Tbsps olive oil
- 80 milliliters dry white wine
- 100 grams cream cheese (pure)
- salt
- freshly ground peppers
For the puffs, thaw the puff pastry dough. Roll out the dough and cut out 16 circles (diameter about 5 cm) (diameter approximately 2 inches). From 8 circles, cut out a hole (diameter 4 cm) (diameter approximately 1½ inches) at the center, so that rings are formed.
Place the remaining 8 dough circles on a baking tray lined with baking paper, brush the edges with egg white and put a dough ring over each circle. Brush with cream and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3)(approximately 400°F) until golden brown, about 12 minutes.
For the filling, trim the chanterelle mushrooms and possibly chop. Peel the shallot and garlic and chop finely. Rinse the parsley, shake dry, pluck the leaves from the stalks and chop finely.
Heat the oil in a pan and saute the shallot and garlic until translucent. Add in the mushrooms and fry until the liquid has evaporated completely. Pour in the white wine and stir in the cream cheese. Simmer over medium heat for 4-5 minutes and season with salt and pepper. Mix in the chopped parsley.
Remove the finished puffs from the oven and place on a plate, allow to cool briefly and fill the puff centers with chanterelle mushroom filling. Serve garnished with the parsley leaves.
(Percentage of daily recommendation)
| Calorie | 507 cal. | (24 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |