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Cooking receipe to make wild mushroom and parmesan wafers with champagne sauce under category Aga Recipes. You may find some video clips related to this receipe below.
wild mushroom and parmesan wafers with champagne sauce
75g butter
75g parmesan cheese
450g mixed wild mushrooms
225g shallots
350g puff pastry
salt and freshly ground black pepper
300ml champagne
300ml vegetable stock
284ml carton double cream
sprigs of fresh thyme to garnish
Melt 25g butter and grate the parmesan cheese.
Rinse and quarter the mushrooms.
Finely chop the shallots.
Roll pastry out on a lightly floured worksurface to a rectangle 230 x 330mm and cut width ways into three even sized pieces.
Brush with the melted butter sprinkle with half the grated parmesan cheese and season with pepper.
Stack the pieces of pastry on top of one another then re roll the pastry out to the same dimensions and refrigerate for 15 minutes.
Cut out eight 100mm diameter rounds and place on a greased baking sheet.
Sprinkle with the remaining grated parmesan cheese season with pepper and refrigerate for 30 minutes.
Cook on the third runners of the roasting ovenfor 5 to 7 minutes.
Then slit the sides to let out the steam and turn the tray around before returning to the ovenfor a further 3 to 5 minutes.
Set aside to cool then split each round in two.
Heat the remaining butter in a large shallow ovenproof pan add the shallots and cook stirring for 2 to 3 minutes or until soft.
Add the mushrooms.
Cook for 5 minutes stirring then add the champagne and stock.
Bring to the boil and cook in the simmering ovenfor 5 minutes.
Lift the mushrooms out of the pan with a slotted spoon and set aside.
Add the cream to the liquor in the pan. Bring to the boil then reduce for 15 to 20 minutes or until syrupy on the floor of the roasting oven.
Add seasoning to taste and stir in reserved mushrooms.
To serve warm the pastry in the simmering ovenfor 10 minutes.
Place a pastry base on each plate then spoon the mushrooms and sauce over. Cover with a pastry lid and garnish with sprigs of fresh thyme.
Most major supermarkets now sell wild mushroom selections. Look out for morels chanterelles ceps and pieds de mouton. Rinse the mushrooms well under cold running water fine soil is often trapped in the gills. Chill pastry after rolling or it will shrink and lose its shape during baking. If you wish you can use ready rolled pastry to save time on the first rolling
When mid mushrooms are out of season try this recipe with chestnut (brown) mushrooms which have a better flavour than button mushrooms.
Serves 8
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