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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Mushroom Soup en Croûte

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Mushroom Soup en Croûte Empty Mushroom Soup en Croûte

    Post by Lobo Mon 08 Feb 2016, 8:59 pm

    Mushroom Soup en Croûte Img84l
    Mushroom Soup en Croûte
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    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Servings: 6
    Ready-to-use frozen puff pastry simplifies the preparation of this mushroom soup en croûte. (En croûte is a French term referring to food that is wrapped or covered with pastry and then baked.)

    Puff pastry is formed by folding dough repeatedly to create layers with butter between each one. As the dough bakes, the moisture in the butter creates steam, causing the pastry to puff up. Puff pastry is easy to work withjust keep it cold so the butter stays firm. An egg wash brushed on top of the dough before baking produces a shiny, golden brown crust.






    • 131

    Ingredients:


    • 14 oz. frozen puff pastry, thawed
    • 5 Tbs. unsalted butter
    • 1 1/2 lb. cremini mushrooms, brushed clean
        and chopped
    • 2 large shallots, minced
    • 1 tsp. kosher salt, plus more, to taste
    • 1/8 tsp. freshly ground pepper, plus more, to
        taste
    • 3 Tbs. all-purpose flour
    • 2 cups milk, warmed, plus more as needed
    • 2 cups chicken stock, warmed
    • 1 egg, lightly beaten

    Mushroom Soup en Croûte Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    Preheat an oven to 350°F. Line a baking sheet with parchment paper.

    On a floured surface, roll out the puff pastry into a rectangle about 15 by 10 inches and 1/8 inch thick. Cut the pastry into six 5-inch squares. Transfer to the prepared baking sheet and refrigerate until ready to use.

    In a large pot over medium heat, melt 2 Tbs. of the butter. Add the mushrooms and shallots and cook, stirring, for 1 minute. Reduce the heat to low, cover and cook until the mushrooms are soft, 5 to 7 minutes. Uncover, increase the heat to medium-high and cook, stirring, until the liquid evaporates, 3 to 5 minutes more. Stir in the 1 tsp. salt and the 1/8 tsp. pepper. Transfer the mushrooms to a food processor and pulse until finely chopped. Set aside.

    In the same pot over medium-low heat, melt the remaining 3 Tbs. butter. Sprinkle in the flour and stir until no lumps are visible. Slowly whisk in the 2 cups milk until combined. Cook, stirring with a wooden spoon, until the mixture is bubbling vigorously and thickened. While stirring, slowly add the stock. Bring to a gentle simmer and cook, stirring, for 3 minutes more. The mixture should be opaque and beige in color. Stir in the mushroom puree. Season with salt and pepper and thin with additional milk, if needed. Ladle the soup into 6 ovenproof bowls and place on a baking sheet.

    Brush the tops of the puff pastry squares with the beaten egg. Place 1 square on top of each bowl and press the edges to adhere. Bake until the pastry is puffed and golden, 15 to 20 minutes. Serve immediately. Serves 6.
    Williams-Sonoma Kitchen.

      Current date/time is Thu 28 Mar 2024, 2:50 pm