Mushroom boudin bites (Print Version)
# Ingredients:
01 -
3 white sausages with morels or plain.
02 -
450 g of mixed mushrooms.
03 -
4 sheets of puff pastry.
04 -
1 egg for brushing.
05 -
3 shallots.
06 -
40 g of butter.
07 -
40 g of flour.
08 -
Juice from 1 lemon.
09 -
500 ml of chicken stock.
10 -
6 cl of Port wine.
11 -
100 ml of thick cream.
12 -
Salt.
13 -
Pepper.
# Instructions:
01 -
Stack the 4 puff pastry sheets. Cut out 6 large circles using a 9 cm cutter and lightly mark the centers with a 6 cm cutter (don’t cut all the way through). Brush with egg wash, then bake at 200°C for 30 minutes.
02 -
Slice the sausages into 1.5 cm pieces and finely chop the shallots. Warm up the chicken stock.
03 -
Brown the sausage pieces in a pan for 15-20 minutes, then set them aside. Cook the mushrooms in the same pan, then combine them with the sausage.
04 -
Sauté the shallots in butter, then stir in the flour. Gradually add the stock, stirring well between additions. Mix in the lemon juice, Port wine, and cream. Add salt and pepper to taste.
05 -
Add the sausage and mushrooms into the sauce. Reheat the pastry cases and fill them just before serving.
# Notes:
01 -
Serve with a salad dressed with lemon vinaigrette.
02 -
Only fill the pastry right before serving to keep it crunchy.